Appetizer/Small Plates Entrées

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.
  • 0:22 TIME
  • 8 Portions



Pizza Crust Dough, gluten free, 12 inch1
Stouffer's Alfredo Sauce Gluten Free (Pouch)1/3 cup
Pears, small, sliced thin1
Walnuts, chopped2 tbsp
Arugula1 cup
Prosciutto, sliced thin4 ea
Virgin olive oil2 tbsp
Balsamic vinegar, gluten free1 tbsp



  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.

*When using Gluten Free ingredients, recipes and proper back of house procedures.