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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
![pear and prosciutto pizza with parmesan and arugula pesto pear and prosciutto pizza with parmesan and arugula pesto](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/pear-and-prosciutto-pizza-with-parmesan-and-arugula-pesto.jpg.jpeg?itok=1GTXSGPg)
Ingredients
- 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
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Preparation
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.
Tips
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Nutritional information
Per servingEnergy: | 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 % |