Pear, Prosciutto and Arugula Pizza, Gluten Free*

  • Preparation time
    22 min
  • Difficulty Easy
  • Number of servings
    8
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
  • 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.
Note:

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

Nutritional facts per serving
Energy
242.4 kcal | 12.0 %
Protein
5.4 g | 8.0 %
Carbohydrates
30.3 g | 51.0 %
Sugars
2.5 g
Fiber
1.7 g
Sodium
315.0 mg
Fats
11.0 g | 41.0 %
Saturated Fats
1.7 g
Components