Pear, Prosciutto and Arugula Pizza, Gluten Free*
Appetizer/Small Plates Entrées

Pear, Prosciutto and Arugula Pizza

Sweet, salty, and peppery combine in this flatbread which gets additional flavor from balsamic vinegar and the crunch.
  • 0:22 TIME
  • 8 Portions
  • easy

Ingredients

Pizza Crust Dough, 12 inch

1

Stouffer's Alfredo Sauce, thawed (Pouch)

90 ml / 3 oz. vol.

Pears, small, sliced thin

1

Walnuts, chopped

30 ml / 2 tbsp

Arugula

250 ml / 1 cup

Prosciutto, sliced thin

4 slices

Extra Virgin olive oil

30 ml / 2 tbsp

Balsamic vinegar

15 ml / 1 tbsp

 

Method

  1. Spread alfredo sauce evenly over crust.
  2. Top with sliced pear and walnuts.
  3. Bake in a 425°F conventional oven for approximately 10-12 minutes until slightly browned.
  4. Toss the arugula and prosciutto with olive oil and balsamic vinegar.
  5. Place the salad mix on the pizza, and cut into 8 portions.

 

Products used in the recipe

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