Maple-arugula pizza

It’s Maple Syrup Season!

Prep time
10 minutes

Cook time
20 minutes

Servings
4

Ingredients
• 4 fresh Italian tomatoes or small tomatoes, sliced
• 2/3 cup maple vinegar OR 1/2 cup cider vinegar
• 1/4 cup maple syrup (preferably amber syrup, for its rich flavor)
• 4 pieces of flatbread, thick pitas or naan
• 4 tbsp (or more if desired) basil pesto, home-made or store-bought
• 2 fresh mozzarella balls, about 1/2 pound each, sliced
• 1/4 cup Parmesan, grated
• Salt and ground pepper
• 2 cups baby arugula

Directions
1. Lay the tomato slices on paper towels and leave them for 5 minutes to draw out excess moisture.
2. Pour the maple vinegar or cider vinegar and mix with the maple syrup in a saucepan and boil it for 5 to 7 minutes or until it takes on the consistency of thick syrup. Remove from heat and pour into a bowl to stop it from cooking further. Set aside.
3. Preheat oven to 425° F.
4. Arrange your pieces of bread on 2 baking sheets. Brush with pesto, lay on the tomatoes, mozzarella, and Parmesan, then season to taste with salt and pepper.
5. Bake 12 to 15 minutes.
6. Place pizzas on plates and garnish with arugula and the maple reduction.

Storing
The maple reduction will keep at room temperature for several weeks. It will crystallize if overly reduced. The pizzas will keep in the fridge for 3 to 4 days.

Source: Pure Maple from Canada / puremaplefromcanada.com