Asparagus, Pear & Prosciutto Flatbread
Ingredients
Asparagus, Pear & Prosciutto Flatbread
- 1 can thin refrigerated pizza crust dough*
- 1/2 cup Fleming’s Blue Cheese Dressing or any creamy salad dressing
- 1 ripe pear sliced {no need to remove skin}
- 4 oz. prosciutto
- 12-16 asparagus spears with tough ends broken off and cut into 1 inch pieces
- 4 oz. grated Italian blend cheeses or freshly grated Parmesan or Mozzarella
- Preheat oven to 400 degrees
- *or prepared thin pizza crust
Fleming's Bleu Cheese Dressing
- 1 cup quality mayonnaise like Duke’s or Hellman’s
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 T fresh lemon juice
- 1 T red wine vinegar
- 1 T sugar
- 1 T olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 7 oz Blue Cheese {I used 7 oz Boar’s Head blue cheese}
Instructions
Asparagus, Pear & Prosciutto Flatbread
- Unroll dough onto a parchment lined baking sheet and prick all over with a fork. Partially cook dough 6-8 minutes until it is firm and just starting to turn golden. Remove from oven.
- Spread with a layer of salad dressing Top evenly with pears, asparagus pieces and torn prosciutto.
- Sprinkle with cheese. Return to oven for 8-10 minutes until golden and bubbly. Cut into large squares for main dish or smaller squares for appetizers.
Fleming's Bleu Cheese Dressing
- Combine everything except cheese and mix well.
- Crumble blue cheese and stir into mixed ingredients. You want it to be chunky.
- Refrigerate to blend flavors. Serve as a dressing or a dip with fresh vegetables or chips. Use within 10 days. Makes about 2 cups.