Pizza with Arugula, Goat Cheese, and Pear

We got some arugula in our CSA box last week. It is one of those cold-tolerant greens that keeps producing happily into late fall and even early winter, especially if in a cold frame or under row covers. Here I combined it with some local goat cheese and pears. The result is a pleasing study in contrasts - soft pear and crisp crust, sweet fruit and salty cheese.

1 14-inch pizza crust
4-6 oz. crumbled goat cheese
2-3 Tbsp olive oil
4-5 cups coarsely chopped arugula
2 cups sliced pear (peeled)
Salt and pepper to taste

Preheat the oven to 450 degrees.

Mash the goat cheese and olive oil together in a small bowl until it reaches a nicely spreadable consistency. Spread this mixture over the pizza crust.

Heat a little olive oil in a skillet and saute the arugula until just wilted - a minute or so. Spread the arugula over the goat cheese, then arrange the sliced pear on top. Sprinkle with salt and pepper.

Bake for 15-18 minutes, until crust is done and cheese and fruit just begin to brown.

Serves 2-3.