Gravenstein Apple and Chevre Pizza with Toasted Walnuts and Prosciutto
ediblemarinandwinecountry.ediblecommunities.com
As we covered in the Summer 2015 issue of Edible Marin & Wine Country, Gravenstein apples are an heirloom varietal that was once a major food product in Sonoma County. The Slow Food movement has...
Ingredients
- 4 ounces Laura Chenel’s fresh chèvre
- 1 (10-inch) pre-baked or partially pre-baked pizza crust (see Chef’s Note)
- 1 teaspoon extra-virgin olive oil
- 2 ounces prosciutto, thinly sliced
- 8 ounces Gravenstein apple, thinly sliced
- 1 ounce toasted walnuts, coarsely chopped
- 1½ cups of arugula, tossed lightly with your favorite vinaigrette
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