- 4 fresh Italian tomatoes or small tomatoes, sliced
- 2/3 cup maple vinegar OR 125 ml (1/2 cup) cider vinegar
- 1/4 cup maple syrup (preferably amber syrup, for its rich flavour)
- 4 flatbreads or thick pitas or naans
- 4 tbsp (or more if desired) basil pesto, home-made or store-bought
- 2 fresh mozzarella balls, about 225 g (1/2 lb) each, sliced
- 1/4 cup parmesan, grated
- Salt and ground pepper
- 2 cups baby arugula
- Lay the tomato slices on paper towels and leave for 5 minutes to draw out excess moisture.
- Pour the maple vinegar or mixture of cider vinegar and maple syrup into a saucepan and boil 5 – 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.
- Preheat oven to 220° C (425° F).
- Arrange your breads on 2 baking sheets. Brush with pesto, lay on the tomatoes, mozzarella, and parmesan, then season to taste with salt and pepper.
- Bake 12 – 15 minutes.
- Place pizzas on plates and garnish with arugula and the maple reduction.
The maple reduction will keep at room temperature for weeks. It will crystallize if overly reduced.
The pizzas will keep in the fridge 3 – 4 days.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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