1, 12” MIA brand ‘Take & Bake’ Pizza Crust
2 tablespoons plus 1 teaspoon olive oil, divided
1 tablespoon minced shallot (optional)
1 tablespoon minced fresh rosemary
1 teaspoon kosher salt
Freshly ground black pepper
8 ounces fresh crumbled goat cheese
2 cups of arugula
1 pear, cored, thinly sliced
2 teaspoons of balsamic glaze


Preheat the oven to 410° F (210° C)

For a tender crust, use a vented pizza pan or a cookie sheet.  Heat 1/2 Tbsp. of olive oil in a small saucepan over medium heat. Add shallots stir until soft, about 5 minutes. Add pears and rosemary. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonful if too thick. Season with salt and pepper to taste. Spread shallot and pears over crust then scatter 2 oz. goat cheese. Bake until crust is crisp, 4–5 minutes. Toss arugula and remaining 1 tsp. oil in a large bowl; season with salt and pepper and top pizza crusts.

Drizzle topped pizza with balsamic vinegar glaze.