Ciabatta Pizza with Gorgonzola, Walnut Pesto, and Pears |
|
 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
The pears give this pretty pizza fresh flavor and texture. Ingredients:
2 cups walnuts |
1 cup olive oil |
1/4 cup honey |
2 tablespoons chopped fresh thyme |
1 loaf ciabatta bread (about 1 1/3 pounds), halved horizontally |
10 ounces thinly sliced havarti cheese |
6 ounces thinly sliced prosciutto, cut crosswise into strips |
2 pears, halved, cored, thinly sliced |
2/3 cup crumbled gorgonzola cheese |
2 cups arugula |
Directions:
1. Preheat oven to 450°F. Toast nuts on baking sheet until brown, about 6 minutes. Maintain oven temperature. Transfer hot nuts to processor. Add oil, honey, and thyme; blend until nuts are finely chopped. Season pesto to taste with salt and pepper.
2. Place bread halves, cut side up, on baking sheet. Spread pesto over bread, about 1 cup per side. Top with Havarti. Bake until bubbly and golden, about 12 minutes. Top with prosciutto, then pears and Gorgonzola. Tuck in arugula. Sprinkle with pepper.
|
|