Appetizer/Small Plates Entrées

Pear, Prosciutto and Arugula Pizza, Gluten Free*

  • 0:22 TIME
  • 8 portions
  • 341 calories

Preparation

Ingredients

Pizza Crust Dough, frozen, fresh or par baked, Gluten free (1 each) 16 oz
Stouffer's Alfredo Sauce Gluten Free (Pouch) 4 x 96 ounces 0.33 cup
Pears, raw, sliced thin, (1/4 each) 1 oz
Nuts, walnuts, English, chopped (2 tbsp) 1 oz
Arugula, (1 cup) 1 oz
Prosciutto, sliced thin, chopped (4 each) 4 oz
Virgin Olive oil 2 tbsp
Balsamic vinegar, reduction 1 tbsp

Method

  1. If using raw dough, shape into a 12" circle. Spread Alfredo Sauce evenly over crust.
  2. Top evenly to the edge 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.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 341 kcal
Protein 8 g
Fats, total 22 g
Carbohydrate, total 28 g
Sugars, total 1 g
Fats, saturated 6 g
Fiber, total dietary 1 g
Sodium 634 mg
Calcium 34 mg
Cholesterol 13 mg
Iron 2 mg
Vitamin C 1 mg
Vitamin D 5 IU