Pear and Arugula Pizza

Menu PartEntree

Christine Blaha
John Brown University
Siloam Springs, Ark.

For a different take on pizza, John Brown University’s Foodservice Director, Christine Blaha, tops the crust with arugula, pears, walnuts and cheese. The combination makes for a well-balanced lunch, light dinner or shareable starter. Omit the arugula, and this recipe can serve as a dessert pizza.


Olive oil, as needed
24 personal-size par-baked pizza crusts
12 cups (6 lb.) shredded Manchego or crumbled gorgonzola cheese
24 cups canned pear slices, well drained
6 cups (1½ lb.) walnut pieces
36 cups arugula


1. Preheat oven to 450 F. Drizzle oil over each pizza crust.
2. Top each crust with ½ cup shredded or crumbled cheese. Arrange 1 cup pear slices over cheese; scatter ¼ cup walnut pieces over pears.
3. Bake each pizza 10 minutes or until cheese is bubbly and crust is lightly browned. Remove pizza from oven; scatter arugula leaves over top. Serve immediately.

Photo courtesy of Northwest Canned Pear Service

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