Pear, Prosciutto and Arugula Pizza, Gluten Free*
Sweet, salty, and peppery combine in this unusual flatbread which gets additional flavor from balsamic vinegar and the crunch.
Ingredients
-
Pizza Crust Dough, gluten free, 12 inch -- 1
-
Stouffer's Alfredo Sauce Gluten Free (Pouch) -- 1/3 cup
-
Pears, small, sliced thin -- 1
-
Walnuts, chopped -- 2 tbsp
-
Arugula -- 1 cup
-
Prosciutto, sliced thin -- 4 ea
-
Virgin olive oil -- 2 tbsp
-
Balsamic vinegar, gluten free -- 1 tbsp
Preparation
-
1Spread alfredo sauce evenly over crust.
-
2Top with sliced pear and walnuts.
-
3Bake in a 425°F conventional oven for approximately 10-12 minutes until slightly browned.
-
4Toss the arugula and prosciutto with olive oil and balsamic vinegar.
-
5Place the salad mix on the pizza, and cut into 8 portions.
Note:
*When using Gluten Free ingredients, recipes and proper back of house procedures.
Components