Ciabatta Pizza With Gorgonzola, Walnut Pesto, And Pears
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450°F
2
Toast nuts on baking sheet until brown, about 6 minutes
3
Maintain oven temperature
4
Transfer hot nuts to processor
5
Add oil, honey, and thyme; blend until nuts are finely chopped
6
Season pesto to taste with salt and pepper
7
Place bread halves, cut side up, on baking sheet
8
Spread pesto over bread, about 1 cup per side
9
Top with Havarti
10
Bake until bubbly and golden, about 12 minutes
11
Top with prosciutto, then pears and Gorgonzola
12
Tuck in arugula
13
Sprinkle with pepper
14
Preheat oven to 450°F
15
Toast nuts on baking sheet until brown, about 6 minutes
16
Maintain oven temperature
17
Transfer hot nuts to processor
18
Add oil, honey, and thyme; blend until nuts are finely chopped
19
Season pesto to taste with salt and pepper
20
Place bread halves, cut side up, on baking sheet
21
Spread pesto over bread, about 1 cup per side
22
Top with Havarti
23
Bake until bubbly and golden, about 12 minutes
24
Top with prosciutto, then pears and Gorgonzola
25
Tuck in arugula
26
Sprinkle with pepper