Pit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto, cheese, and walnuts.

Jackie Mills
Recipe by Oxmoor House August 2011

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Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently. Top pizza crust with onion mixture; sprinkle with cheese. Layer pear and prosciutto over cheese; sprinkle with pepper. Place on middle rack of oven.

  • Bake at 450° for 12 minutes or until cheese melts. Sprinkle with walnuts.

  • Place arugula in a medium bowl just before serving. Drizzle vinegar over arugula; toss gently to coat. Top pizza with arugula mixture; cut into 8 wedges. Serve immediately.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

363 calories; fat 13.2g; saturated fat 3.5g; mono fat 4.1g; poly fat 5.4g; protein 15.5g; carbohydrates 51.8g; fiber 7.6g; cholesterol 25mg; iron 2.3mg; sodium 741mg; calcium 205mg.
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