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Walnut Pear Flatbread

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"Thin flatbreads are topped with soft cheese, toasted walnuts, and ham. While still warm from the oven, they're topped with honey-tossed pear slices, more walnuts, and arugula."
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Ingredients

45 m servings 213 cals
Original recipe yields 12 servings

Directions

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  1. Preheat oven to 450 degrees F and line 2 large baking sheets with parchment paper. Divide pizza dough into 2 pieces and roll out each very thinly (about 9 x 13-inches) on a lightly floured board. Place on prepared baking sheets and brush lightly with olive oil.
  2. Thinly slice Brie and place evenly over dough or spread Chevre evenly over dough; sprinkle with half the walnuts. Top with ham and rosemary.
  3. Bake for 12 to 15 minutes or until crust is golden brown.
  4. Stir together balsamic and honey in a medium bowl. Add arugula, pear and remaining walnuts and toss lightly to coat. Sprinkle evenly over warm flatbread and cut into small squares.

Footnotes

  • Substitution:
  • You can use 6 ounces of chevre (soft goat cheese) instead of 8 ounces of Brie cheese.

Nutrition Facts


Per Serving: 213 calories; 12.9 g fat; 16.3 g carbohydrates; 8.1 g protein; 22 mg cholesterol; 338 mg sodium. Full nutrition

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