Directions:
- Preheat the oven to 450 degrees F. Divide the dough in half and roll out on a lightly floured surface to about 1/3 of an inch thickness. Use a 3 inch round biscuit or cookie cutter cut out as many circles as you can and set these aside and cover with a towel to rest for 10 minutes. Use the other half of the dough to cut out more circles.
- Thinly slice the pears.
- Use your fingers to pull the dough into a 4 inch round and place as many as will fit onto a baking sheet. Brush the top of the pizzas lightly with olive oil, and sprinkle with the shredded melting cheese.
- Top with two pear slices per pizzette, and then some of the aged pecorino shavings. Sprinkle on some of the chopped walnuts and then drizzle with a little of the honey. Bake about 10 to 15 minutes or until puffed and golden brown. The honey will caramelize on top and get quite dark. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1106.13 Kcal (4631 kJ) | ||
| Calories from fat | 650.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.33g | 111% | |
|---|---|---|---|
| Cholesterol | 122.38mg | 41% | |
| Sodium | 5643.08mg | 235% | |
| Potassium | 255.98mg | 5% | |
| Total Carbs | 105.62g | 35% | |
| Sugars | 30.93g | 124% | |
| Dietary Fiber | 9.47g | 38% | |
| Protein | 38.18g | 76% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 2.1mg | 12% | |
| Calcium | 747mg | 75% | |
| Amount Per 100 g | |||
| Calories | 272.46 Kcal (1141 kJ) | ||
| Calories from fat | 160.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.82g | 111% | |
|---|---|---|---|
| Cholesterol | 30.15mg | 41% | |
| Sodium | 1390.01mg | 235% | |
| Potassium | 63.05mg | 5% | |
| Total Carbs | 26.02g | 35% | |
| Sugars | 7.62g | 124% | |
| Dietary Fiber | 2.33g | 38% | |
| Protein | 9.41g | 76% | |
| Vitamin C | 1.5mg | 10% | |
| Iron | 0.5mg | 12% | |
| Calcium | 184mg | 75% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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