apples on your pizza


Apple, Walnut, Brie, and Arugula Pizza from Living Well Kitchen

You don’t even KNOW!

This is the best pizza I’ve ever made tasted!!

I have no words

Any description I try to give will not even remotely do it justice.

Apple, Walnut, Brie, and Arugula Pizza from Living Well Kitchen

All I can say is that you must make it. Make it now. Make it tomorrow. Make it soon!

You need this pizza in your life!


Apple, Walnut, Brie, and Arugula Pizza from Living Well Kitchen

green apples, Brie, walnuts + arugula on pizza = heaven

You don’t have to make your own crust. I just felt like it {and didn’t feel like going to the store to buy pizza crust}.

I included the recipe for the pizza crust I made, which I think has been my favorite that I’ve made to date.

Apple, Walnut, Brie, and Arugula Pizza from Living Well Kitchen

These would be great for entertaining friends or just yourself.

I won’t judge, especially since I made 4 pizzas and initially intended to call some friends to see if they wanted some… but after tasting it, I’m pretty sure that unless they come to my apartment, I will not be sharing these.

But I will gladly make these again when I polish these babies off…

I don’t even have to say “enjoy!” because I absolutely know that you will!

Apple, Walnut, Brie, and Arugula Pizza

by Meme Inge

Prep Time: 10-15 minutes

Cook Time: 9-12 minutes

Keywords: bake appetizer entree egg-free healthier soy-free vegetarian veggie-ful cheese nuts apple

Print this recipe

Ingredients (Serves 4)

  • cornmeal
  • 1 lb. whole wheat pizza dough {or 4 pre-made whole wheat pizza crusts}
  • 1 TBSP olive oil, divided
  • 1/2 tsp salt {omit if using store-bought crusts}
  • 1/4 cup part-skim shredded mozzarella cheese, divided
  • 2 medium green apples, very thinly sliced {peel on}
  • 1/4 cup chopped walnuts, divided
  • 4 ounces Brie, thinly sliced
  • 4 cup {about 3 ounces} baby arugula, washed
  • juice from 1/2 lemon


Preheat oven to 450°F. Spray 2 baking sheets with oil & sprinkle with cornmeal if desired. Set aside

Roll dough into four 8 to 10 inch circles. Let rest 10 minutes, then re-roll and transfer to prepared baking sheets. Spread 1/2 tsp {for each pizza} olive oil over the 4 pizza crusts. Sprinkle all 4 pizza crusts evenly with salt.

Sprinkle 1 TBSP mozzarella each on all 4 pizza crusts. Arrange apple slices on each crust in one layer over mozzarella. Sprinkle each pizza with 1 TBSP walnuts each. Top each pizza evenly with Brie {about 1 oz. each}.

Transfer to oven and bake for 9-12 minutes, until crust is lightly browned and cheese is bubbling.

Meanwhile, toss arugula with remaining 1 tsp olive oil and juice from 1/2 lemon. Set aside.

When pizza is ready, sprinkle with arugula, cut into slices, and serve.

Nutrition Facts (per pizza):

495 calories, 21.3g fat (7.2g saturated), 62.1g carbohydrates, 9.6g fiber, 15.9g protein


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Recipe for pizza crust, if you want to make your own:

{Almost} Whole Wheat Pizza Dough

by Meme Inge

Keywords: bread dairy free egg-free whole grain vegetarian soy-free nut-free lower-sodium healthier

Print this recipe

Ingredients (Serves 4-6)

  • 1 package yeast
  • 3/4 cup {subtract 1 TBSP if you live in a humid area} warm water {105-115°F ~ it should feel like bathtub water}
  • 1 tsp honey
  • 1 TBSP olive oil
  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1/2 cup unbleached bread flour
  • 1/2 tsp salt
  • cornmeal, optional


In the bowl of an electric mixer, add the yeast, water, and honey. Let sit until the yeast bubbles, about 5-10 minutes. {If your yeast never bubbles, it is dead & you need a new packet of yeast}

Add in olive oil and whole wheat pastry flour. Using the dough hook on the mixer, mix until just combined. Add in remaining flour and salt.

Mix on low for 4-5 minutes. Dough should be slightly sticky but not clinging to the bowl. Add a tablespoon or two more of flour if it is extremely sticky {like if you touch it, it sticks to your finger and is really hard to get the dough off your finger}

Take dough out of mixer and transfer to a bowl sprayed lightly with olive oil. Cover lightly with a towel and set aside for 30-60 minutes.

Once the ball of dough has doubled in size, punch it down and cut it into 4 or 6 balls of dough.

Roll the dough out into 8-10 inch circles. Let rest for 10 minutes and re-roll.

Preheat oven to 450°F and spray 2 baking sheets with oil & sprinkle with cornmeal, if desired {this helps the pizza come off the pan a little easier}.

Top with toppings and bake for 10-12 minutes in a preheated oven until golden brown.

Nutrition Facts (per 1/4 recipe):

255 calories, 4.2g fat (0.5g saturated), 46.9g carbohydrates, 6.5g fiber, 6.5g protein

Nutrition Facts (per entire recipe):

1021 calories, 17g fat (2g saturated), 187.8g carbohydrates, 26g fiber, 26g protein

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Have a great weekend!

I’ll actually be posting a recipe this weekend because I have one you absolutely must make some time this holiday season, and Thanksgiving Day would be perfect for it…


Apple, Walnut, Brie, and Arugula Pizza from Living Well Kitchen


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