Dairy Farmers of Canada

Pear and Prosciutto Pizza with Parmesan and Arugula Pesto

This is the Pear and Prosciutto Pizza with Parmesan and Arugula Pesto recipe.

  • Prep: 30 min
  • Cooking: 5 min
Yields 24 servings
pear and prosciutto pizza with parmesan and arugula pesto


  • About 1 dozen thin mini-burger buns opened
  • 3 oz (90 g) shaved Canadian Parmesan divided
  • 2 fresh pears or preserved thinly sliced
  • 3 oz (90 g) prosciutto thinly sliced
  • Pepper
  • Arugula pesto
  • 2-3 cloves garlic
  • 1/4 cup (60 mL) almonds
  • 4 cups (1 L) young arugula leaves
  • 1/4 cup (60 mL) olive oil
  • Pepper
Placeholder alt


Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.



Using a food processor, chop the garlic and the almonds.

Add the arugula and finely chop. Gradually pour in the oil, then add pepper.

Preheat oven to 450oF (230oC).

Top each half-bun with a spoonful of pesto, then place on a parchment-covered baking sheet.

Add half the Parmesan, the pears and prosciutto.

Garnish with the remaining Parmesan, add pepper to taste, and cook 5 minutes.

Serve with an aperitif.


Learn more about

Nutritional information

Per serving
Energy: 105 Calories
Protein: 4 g
Carbohydrate: 10 g
Fat: 5 g
Fibre: 1 g
Sodium: 200 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 73 mg
Folate: 10 %
Selenium: 10 %
Vitamin B12: 6 %
Vitamin E: 8 %