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
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.
*When using Gluten Free ingredients, recipes and proper back of house procedures.
Nutritional facts per serving
242.4 kcal | 12.0 %
5.4 g | 8.0 %
30.3 g | 51.0 %
11.0 g | 41.0 %