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Pear and Prosciutto Pizza with Parmesan and Arugula Pesto

Course Main Dishes
Prep. Time 30 mins
Cooking Time 5 mins
Yields 24 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

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

Instructions

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.

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Nutritional Info

Per serving

Energy: 105 Calories
Protein: 4 g
Carbohydrate: 10 g
Fat: 5 g
Fibre: 1 g
Sodium: 200 mg
Vitamin B12: 6 %

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 7 % / 73 mg
Selenium: 10 %
Folate: 10 %
Vitamin E: 8 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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