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.
Ingredients
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Pizza Crust Dough, gluten free, 12 inch -- 1
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Stouffer's Alfredo Sauce Gluten Free (Pouch) -- 1/3 cup
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Pears, small, sliced thin -- 1
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Walnuts, chopped -- 2 tbsp
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Arugula -- 1 cup
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Prosciutto, sliced thin -- 4 ea
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Virgin olive oil -- 2 tbsp
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Balsamic vinegar, gluten free -- 1 tbsp
Preparation
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1Spread alfredo sauce evenly over crust.
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2Top with sliced pear and walnuts.
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3Bake in a 425°F conventional oven for approximately 10-12 minutes until slightly browned.
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4Toss the arugula and prosciutto with olive oil and balsamic vinegar.
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5Place 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