8 oz. Brie cheese or 6 oz. chevre (soft goat cheese)
3/4 cup coarsely chopped, lightly toasted California Walnuts, divided
2 oz. thinly sliced ham, torn into 1-inch pieces
1 firm but ripe pear, cored and cut into thin bite-size pieces
1 tablespoon balsamic vinegar
1 tablespoon honey
2 cups baby arugula
Snipped fresh rosemary
PREPARATION
Preheat oven to 450°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.
Thinly slice Brie and place evenly over dough or spread Chevre evenly over dough; sprinkle with half the walnuts. Top with ham and and rosemary.
Bake for 12 to 15 minutes or until crust is golden brown.
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.
