Easy Entertaining Meal

• If using frozen dough, be sure to defrost in the fridge overnight then let the dough sit out for at least 30 minutes.
• Preheat oven to 500°F. Warm a pizza stone or large, heavy baking sheet (17” x 14”) on lowest rack in the oven for at least 20 minutes.
• Stretch or roll out dough on work surface or parchment paper with a floured rolling pin, to your desired size.
• Lightly prick dough with a fork (to avoid bubbles).
• Spread pesto sauce evenly over surface of pizza, leaving a ½ in (1cm) border around the edge.
• Add tomatoes, buffalo mozzarella cheese, mushrooms and prosciutto slices to the surface of the pizza.
• Drizzle with olive oil.
• Transfer to stone or large tray lined with parchment paper.
• Bake for 7 to 10 minutes or until the cheese has melted and the toppings are hot.
• Remove from the oven, let rest for a few minutes, cut into 8 wedges; and serve.

• Place all ingredients, except oil, into a food processor.
• Process until finely chopped.
• Gradually add oil through the feeder tube to create a smooth paste.
• Season with salt.
• Store pesto in a small jar for up to three weeks or freeze in small quantities (ice-cube trays, small Ziploc containers) for future use (pasta, stuffing, spread).

Good To Know: Pesto sauce is great to have on hand for pasta, and when added to sour cream or plain yogurt makes a yummy veggie dip.

• If using frozen dough, be sure to defrost in the fridge overnight then let the dough sit out for at least ½ hour.
• Preheat oven to 500°F. Warm a pizza stone or large, heavy baking sheet (17” x 14”) on lowest rack in the oven for at least 20 minutes.
• Tear off large piece of parchment paper and place on work surface.
• Stretch or roll out dough on lightly floured parchment paper with a rolling pin (also floured), to your desired size.
• Lightly prick dough with a fork (to avoid bubbles).
• Spread tomato sauce evenly over surface of pizza, leaving a ½ inch (1 cm) border around the edge.
• Add tomatoes and feta cheese to the surface of the pizza.
• Transfer to stone or large tray lined with parchment paper.
• Bake for 7 to 10 minutes or until the cheese has melted and the toppings are hot.
• Remove from the oven. Top with arugula and drizzle with olive oil. Let rest for a few minutes, cut into 8 wedges and serve.
• Substitute feta with Italian Fontina, mozzarella, or goat cheese according to your preferences.

• Place walnuts, brown sugar, butter and salt in small saucepan or skillet over medium heat.
• Stir until sugar melts.
• Continue to cook, stirring frequently, until walnuts are slightly browned and sticky. Remove from heat and cool on wax paper and gently brake apart.

• Place spinach in large bowl.
• In a small bowl combine dressing ingredients. Toss dressing, pears, stilton, walnuts and onion gently with spinach and serve immediately.

Good to know: Store remaining dressing in an airtight container and use within 5 days. Double the candied walnut recipe so you always have extra on hand. Store in sealed container in refrigerator.

• Place pears in medium saucepan. Start poaching the liquid by adding all ingredients to the pot and enough water to cover pears.
• Set saucepan over high heat and bring to a boil. Reduce heat to a simmer and cook, occasionally turning pears to cook evenly (approximately 15 min) or until pears pierce easily with knife.
• Remove pan from heat and let cool.
• Transfer pears to a plate. Pour poaching liquid through sieve, over a bowl. Discard solids and return liquid to saucepan.
• Place saucepan over medium-high heat and cook until liquid has been reduced to a syrup (about 45 min). Let cool. Refrigerate poaching liquid and pears separately.
• Arrange pears on plates and drizzle with poaching liquid. Serve at room temperature with vanilla ice cream.

Good to know: Cooking time will vary according to the ripeness of the pears. You can substitute red wine with apple cider.