Ingredients

• 1 (10 ounce) container prepared pizza dough
• 1 tablespoon olive oil
• 8 ounces Brie cheese
• 3/4 cup coarsely chopped, lightly toasted California Walnuts, divided
• 2 ounces thinly sliced ham, torn into 1-inch pieces
• Snipped fresh rosemary
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 2 cups baby arugula
• 1 firm but ripe pear, cored and cut into thin bite-size pieces

Instructions

1. Preheat oven to 450 degrees 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.
2. Thinly slice Brie and place evenly over dough or spread Chevre evenly over dough; sprinkle with half the walnuts. Top with ham and rosemary.
3. Bake for 12 to 15 minutes or until crust is golden brown.
4. 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.