Name: Spring Valley Pizza
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 Servings
Ingredients: 1 pizza shell; 1/3 cup pesto; 1 pear, cored and sliced into 1 cm thick slices (about 16-20 slices); 2 medium portabella mushrooms, grilled and sliced; 1/2 cup mozzarella, grated; 1/3 cup parmesan; Freshly ground black pepper; 1 1/2 to 2 cups baby arugula

Recipes Spring Valley Pizza

Spring Valley Pizza

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By Spif, Master Chef, Spud.ca Culinary Institute (Published: May 16, 2012)

Prep Time	Cooking Time	Servings
5 min	15 min	3 people

Ingredients:

1 pizza shell
1/3 cup pesto
1 pear, cored and sliced into 1 cm thick slices (about 16-20 slices)
2 medium portabella mushrooms, grilled and sliced
1/2 cup mozzarella, grated
1/3 cup parmesan
Freshly ground black pepper
1 1/2 to 2 cups baby arugula

Directions:

1)Warm oven to 375 degrees. If you have a pizza stone, place it in the oven to heat up.
2)Spread pesto evenly over pizza shell. Top with sliced mushrooms (it's nice if they're still warm) and Parmesan. Scatter the pears over that, and then grind pepper over top. Finish with the mozza.
3)Bake pizza in oven for 15 minutes, or until cheese is beginning to brown lightly. Remove from the oven, let sit for 2 minutes and then top with the baby arugula. Slice and serve.