- 1 (10 ounce) container prepared pizza dough
- 1 tablespoon olive oil
- 8 ounces Brie cheese
- 3/4 cup coarsely chopped, lightly toasted California Walnuts, divided
- 2 ounces thinly sliced ham, torn into 1-inch pieces
- Snipped fresh rosemary
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 2 cups baby arugula
- 1 firm but ripe pear, cored and cut into thin bite-size pieces
- Preheat oven to 450 degrees F and line 2 large baking sheets with parchment paper. Divide pizza dough into 2 pieces and roll out each very thinly (about 9 x 13-inches) on a lightly floured board. Place on prepared baking sheets and brush lightly with olive oil.
- Thinly slice Brie and place evenly over dough or spread Chevre evenly over dough; sprinkle with half the walnuts. Top with ham and rosemary.
- Bake for 12 to 15 minutes or until crust is golden brown.
- Stir together balsamic and honey in a medium bowl. Add arugula, pear and remaining walnuts and toss lightly to coat. Sprinkle evenly over warm flatbread and cut into small squares.
04/24/2018
recipepes.com
Walnut Pear Flatbread, recipe
PT15M
PT1H
5
455 calories
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