From: Chef Christian Masse, Allez, El Dorado, CA. Yield: 6 servings. 4 pears, firm but ripe, peeled, halved and cored 6 Tbsp. butter ¼ cup sherry ¼ lb. creamy blue cheese, broken into small pieces ¼ lb. prosciutto, cut into thin strips 1 cup chopped California walnuts 1 pre-made pizza dough, prepared on 14" pan or cookie sheet Preheat oven to recommended temperature for your pizza dough. Slice pear halves thinly. Melt butter in saute pan or large skillet over moderate heat. Add ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.