Walnut Pear Flatbread

Total Time
45 Mins
Serves
12
Course
Appetizers

Total Time

Prep Time
30 Mins
Cook Time
15 Mins
Total Time
45 Mins

Nutrition

Calories
220 cal
Total Fat
13 g
Trans Fat
0 g
Polyunsaturated Fat
3.75 g
Cholesterol
20 mg
Sodium
430 mg
Carbohydrates
19 g
Dietary Fiber
2 g
Protein
8 g

Ingredients

  • 1 ball fresh pizza dough
  • 1 tablespoon olive oil
  • 8 oz. Brie cheese or 6 oz. chevre (soft goat cheese)
  • 3/4 cup coarsely chopped, lightly toasted California Walnuts, divided
  • 2 oz. thinly sliced ham, torn into 1-inch pieces
  • 1 firm but ripe pear, cored and cut into thin bite-size pieces
  • 1  tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 2 cups baby arugula
  • Snipped fresh rosemary

Preparation

  1. Preheat oven to 450°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.
  2. Thinly slice Brie and place evenly over dough or spread Chevre evenly over dough; sprinkle with half the walnuts. Top with ham and and rosemary.
  3. Bake for 12 to 15 minutes or until crust is golden brown.
  4. 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.