Sweet, salty, and peppery combine in this unusual flatbread which gets additional flavor from balsamic vinegar and the crunch.
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
Spread alfredo sauce evenly over crust.
Top with sliced pear and walnuts.
Bake in a 425°F conventional oven for approximately 10-12 minutes until slightly browned.
Toss the arugula and prosciutto with olive oil and balsamic vinegar.
Place the salad mix on the pizza, and cut into 8 portions.
*When using Gluten Free ingredients, recipes and proper back of house procedures.