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423 Coffee-Dusted Pear Galette 30 mins 20 mins 50 mins 4 4 servings 1 ½ cups all-purpose flour, 1 ½ teaspoons white granulated sugar, 1 teaspoon fine sea salt, ½ cup unsalted butter, frozen, 7 tablespoons ice-cold water, or more as needed, divided, 1 large egg, beaten (for egg wash), 1 tablespoon turbinado sugar, 1 sheet Reynolds Wrap® Aluminum Foil, 1 sheet Reynolds® Parchment Paper In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas. Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (generally about 3 additional tablespoons). Flour a work surface and dump the dough onto it. Knead a few times until it comes together. Form dough into a disk. Wrap the disk in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight. Just before the dough is ready to remove from the fridge, mix together the filling. In a medium bowl, toss together the pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract and salt. Remove the disk of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour a work surface and rolling pin. Begin to roll the dough to a 16-inch round, being sure to rotate it every so often to avoid sticking, Using the bottom of a bowl or plate that measures about 6 inches in diameter, cut out 3 circles. Re-roll the scraps to get 1 additional circle. Arrange the pears slices neatly in a circular pattern in the center of each of the pie crust rounds, leaving about 1 1/2 inch clear at the edges. Fold over the edges to cover about 1/2 inch of the filling. Repeat with the remaining rounds. Transfer the galettes to a baking sheet lined with Reynolds® Parchment Paper and place in the freezer to chill for 15 minutes. Meanwhile, preheat your oven to 400 degrees F. Lastly, brush the pie crust edges with the egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 20 to 25 minutes, until the edges are golden brown. Check on the galettes periodically. If at any time the crusts' edges are getting too brown, take a piece of Reynolds Wrap® Aluminum Foil and tent over the edges. When the edges are golden brown, remove from the oven. Serve warm with a dollop of whipped cream or a scoop of your favorite vanilla ice cream. 2 https://www.allrecipes.com/recipe/244894/coffee-dusted-pear-galette/ /Desserts/ Total Fat 25g 32%, Saturated Fat 15g 76%, Cholesterol 108mg 36%, Sodium 509mg 22%, Total Carbohydrate 67g 24%, Dietary Fiber 4g 14%, Total Sugars 26g, Protein 7g, Vitamin C 4mg 18%, Calcium 45mg 3%, Iron 8mg 44%, Potassium 235mg 5% Prep Time: 30 mins, Cook Time: 20 mins, Total Time: 50 mins, Servings: 4, Yield: 4 servings
424 Grandma's Pear Preserves 30 mins 15 mins 12 hrs 45 mins 48 6 half pints 6 cups peeled, cored, and sliced pears, 1 cup water, 1 tablespoon lemon juice, 1 (2 ounce) package powdered fruit pectin, 8 cups white sugar, ½ cup brown sugar, 2 teaspoons ground allspice, 2 teaspoons ground nutmeg Inspect six 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes. Wash new, unused lids and rings in warm, soapy water. Meanwhile, combine pears, water, and lemon juice in a large saucepan. Cover and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in white sugar; boil and stir until sugar is dissolved, about 1 minute. Remove from heat; stir in brown sugar, allspice, and nutmeg. Pack pear preserves into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. 3.9 https://www.allrecipes.com/recipe/53839/grandmas-pear-preserves/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 0g 0%, Sodium 1mg 0%, Total Carbohydrate 39g 14%, Dietary Fiber 1g 3%, Total Sugars 38g, Protein 0g, Vitamin C 1mg 5%, Calcium 5mg 0%, Iron 0mg 1%, Potassium 30mg 1% Prep Time: 30 mins, Cook Time: 15 mins, Additional Time: 12 hrs, Total Time: 12 hrs 45 mins, Servings: 48, Yield: 6 half pints
428 Prickly Pear Jelly 20 mins 38 mins 1 day 58 mins 24 3 pints 27 prickly pears (cactus fruit), ¼ cup lemon juice, 1 (1.75 ounce) package fruit pectin (such as Sure-Jell®), 4 ½ cups white sugar Simmer 3 pint-size jars in a large pot of water until ready for use. Wash lids and rings in warm soapy water. Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use the slit to hold the skin and peel off. Discard peel. Place peeled pears in a blender; puree in batches until liquefied. Press puree through a fine-mesh sieve set over a bowl. Discard pulp and seeds. Measure out 3 cups prickly pear juice, lemon juice, and pectin into a large pot. Bring to a boil, stirring constantly. Add sugar and return to a boil, stirring constantly. Let cook, about 3 minutes. Remove from heat. Pour prickly pear mixture into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the stockpot, and process for 15 minutes. Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, and let cool, at least 24 hours. 4.2 https://www.allrecipes.com/recipe/254409/prickly-pear-jelly/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 1g 1%, Saturated Fat 0g 1%, Sodium 6mg 0%, Total Carbohydrate 49g 18%, Dietary Fiber 4g 15%, Total Sugars 38g, Protein 1g, Vitamin C 17mg 87%, Calcium 65mg 5%, Iron 0mg 2%, Potassium 259mg 6% Prep Time: 20 mins, Cook Time: 38 mins, Additional Time: 1 day, Total Time: 1 day 58 mins, Servings: 24, Yield: 3 pints
430 Classic Pear Crisp 20 mins 35 mins 1 hrs 6 6 servings 1 cup rolled oats, ⅓ cup brown sugar, ½ cup all-purpose flour, 1 teaspoon finely chopped crystallized ginger, 1 teaspoon ground cinnamon, ¼ cup butter, 2 tablespoons white sugar, 2 tablespoons all-purpose flour, 2 teaspoons finely chopped crystallized ginger, 8 cups peeled and sliced pears, 1 pint vanilla ice cream Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish. In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside. In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping. Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream. 4.2 https://www.allrecipes.com/recipe/91539/classic-pear-crisp/ /Desserts/Crisps and Crumbles Recipes/Pear Crisps and Crumbles Recipes/ Total Fat 14g 18%, Saturated Fat 8g 40%, Cholesterol 40mg 13%, Sodium 97mg 4%, Total Carbohydrate 81g 29%, Dietary Fiber 9g 32%, Total Sugars 47g, Protein 6g, Vitamin C 10mg 50%, Calcium 104mg 8%, Iron 2mg 11%, Potassium 457mg 10% Prep Time: 20 mins, Cook Time: 35 mins, Additional Time: 5 mins, Total Time: 1 hrs, Servings: 6, Yield: 6 servings
431 Pear or Apple Cobbler 15 mins 45 mins 1 hrs 9 9 servings 4 pears, cored and cut into 1/2-inch slices, 1 teaspoon lemon juice, ⅓ cup maple syrup, 2 tablespoons melted butter Preheat oven to 375 degrees F (190 degrees C). Toss pears and lemon juice together in a bowl until coated; spread into a 9x9-inch baking dish. Pour maple syrup and 2 tablespoons melted butter over pear mixture; toss to coat. Mix oats, brown sugar, 1/2 cup melted butter, flour, and cinnamon together in a bowl until crumbly; sprinkle over pear mixture. Bake in the preheated oven until crust is golden and pears are tender, about 45 minutes. 4.7 https://www.allrecipes.com/recipe/233068/pear-or-apple-cobbler/ /Desserts/Cobblers/ Total Fat 14g 17%, Saturated Fat 8g 41%, Cholesterol 34mg 11%, Sodium 100mg 4%, Total Carbohydrate 55g 20%, Dietary Fiber 4g 13%, Total Sugars 38g, Protein 2g, Vitamin C 3mg 17%, Calcium 47mg 4%, Iron 1mg 7%, Potassium 190mg 4% Prep Time: 15 mins, Cook Time: 45 mins, Total Time: 1 hrs, Servings: 9, Yield: 9 servings
434 Pear Honey 45 mins 3 hrs 3 hrs 45 mins 64 4 pints 8 cups peeled, cored and chopped pears, 1 cup unsweetened pineapple juice, 8 cups white sugar Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours. Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area. 4.5 https://www.allrecipes.com/recipe/75639/pear-honey/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Sodium 0mg 0%, Total Carbohydrate 29g 10%, Dietary Fiber 1g 2%, Total Sugars 27g, Protein 0g, Vitamin C 1mg 7%, Calcium 3mg 0%, Potassium 30mg 1% Prep Time: 45 mins, Cook Time: 3 hrs, Total Time: 3 hrs 45 mins, Servings: 64, Yield: 4 pints
435 Curried Butternut Squash and Pear Soup 15 mins 1 hrs 30 mins 1 hrs 45 mins 8 8 servings 1 (2 pound) butternut squash, 3 tablespoons unsalted butter, 1 onion, diced, 2 cloves garlic, minced, 2 teaspoons minced fresh ginger root, 1 tablespoon curry powder, 1 teaspoon salt, 4 cups reduced sodium chicken broth, 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice, ½ cup half and half Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat. 4.7 https://www.allrecipes.com/recipe/189936/curried-butternut-squash-and-pear-soup/ /Soups, Stews and Chili Recipes/Soup Recipes/Fruit Soup Recipes/ Total Fat 7g 9%, Saturated Fat 4g 20%, Cholesterol 20mg 7%, Sodium 888mg 39%, Total Carbohydrate 28g 10%, Dietary Fiber 7g 24%, Total Sugars 9g, Protein 3g, Vitamin C 29mg 145%, Calcium 99mg 8%, Iron 1mg 8%, Potassium 591mg 13% Prep Time: 15 mins, Cook Time: 1 hrs 30 mins, Total Time: 1 hrs 45 mins, Servings: 8, Yield: 8 servings
436 Pear Butter 30 mins 1 mins 31 mins 32 2 pints 4 pounds medium pears, quartered and cored, 2 cups sugar, 1 teaspoon grated orange zest, ¼ teaspoon ground nutmeg, ¼ cup orange juice Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp. Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour. Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area. 4.2 https://www.allrecipes.com/recipe/75545/pear-butter/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 0g 0%, Sodium 1mg 0%, Total Carbohydrate 22g 8%, Dietary Fiber 2g 6%, Total Sugars 18g, Protein 0g, Vitamin C 3mg 17%, Calcium 6mg 0%, Iron 0mg 1%, Potassium 72mg 2% Prep Time: 30 mins, Cook Time: 1 mins, Total Time: 31 mins, Servings: 32, Yield: 2 pints
437 Grilled Brie and Pear Sandwich 10 mins 5 mins 15 mins 1 1 sandwich 2 tablespoons butter, softened, 2 thick slices French bread, 6 thin slices Brie cheese, or more to taste, 12 fresh thyme leaves, or to taste, 1 pinch cracked black pepper, 6 slices pear (such as Bosc), salt to taste Generously butter one side of each slice of bread. Heat a skillet over medium heat. Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top. Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt. Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves. Chef John 4.8 https://www.allrecipes.com/recipe/237472/grilled-brie-and-pear-sandwich/ /Main Dishes/Sandwich Recipes/Grilled Cheese/ Total Fat 41g 53%, Saturated Fat 26g 128%, Cholesterol 121mg 40%, Sodium 998mg 43%, Total Carbohydrate 57g 21%, Dietary Fiber 6g 23%, Total Sugars 10g, Protein 22g, Vitamin C 23mg 116%, Calcium 209mg 16%, Iron 5mg 30%, Potassium 375mg 8% Prep Time: 10 mins, Cook Time: 5 mins, Total Time: 15 mins, Servings: 1, Yield: 1 sandwich
438 Pear Relish 30 mins 1 hrs 40 mins 3 hrs 10 mins 192 8 pints 12 large pears, 3 large onions, coarsely chopped, 3 large green bell peppers, seeded and coarsely chopped, 4 jalapeno peppers, coarsely chopped, 2 cups apple cider vinegar, 2 cups white sugar, 9 ounces prepared mustard, 1 tablespoon salt, 10 (1 pint) canning jars with lids and rings, or as needed Place pears into a large stock pot, add water to cover, and boil until tender, about 20 minutes. Drain and cool. When pears are cool, peel, core, and coarsely chop. Place pears, onions, green bell peppers, and jalapeno peppers into a food processor, working in batches if necessary, and chop the pears and vegetables finely. Transfer pears and vegetables, including any juice, to a large pot. Stir vinegar, sugar, prepared mustard, and salt into the pear mixture and bring to a boil; reduce heat to medium-low and simmer until flavors have blended and relish is thickened, about 1 hour. Sterilize jars and lids in boiling water for at least 5 minutes. Pack pear relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for about 20 minutes or the amount of time recommended for your area. Remove the jars from the stockpot and cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. 4.6 https://www.allrecipes.com/recipe/222276/pear-relish/ /Side Dish/Sauces and Condiments/Relish Recipes/ Total Fat 0g 0%, Sodium 52mg 2%, Total Carbohydrate 5g 2%, Dietary Fiber 1g 2%, Total Sugars 4g, Protein 0g, Vitamin C 3mg 15%, Calcium 3mg 0%, Iron 0mg 1%, Potassium 28mg 1% Prep Time: 30 mins, Cook Time: 1 hrs 40 mins, Additional Time: 1 hrs, Total Time: 3 hrs 10 mins, Servings: 192, Yield: 8 pints
439 Cranberry Sauce Extraordinaire 10 mins 35 mins 45 mins 12 12 servings 1 cup water, 1 cup white sugar, 1 (12 ounce) package fresh cranberries, 1 orange, peeled and pureed, 1 apple - peeled, cored and diced, 1 pear - peeled, cored and diced, 1 cup chopped dried mixed fruit, 1 cup chopped pecans, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature. 4.8 https://www.allrecipes.com/recipe/13643/cranberry-sauce-extraordinaire/ /Side Dish/Sauces and Condiments/Sauces/Cranberry Sauce Recipes/ Total Fat 7g 9%, Saturated Fat 1g 3%, Sodium 100mg 4%, Total Carbohydrate 36g 13%, Dietary Fiber 3g 12%, Total Sugars 22g, Protein 2g, Vitamin C 13mg 65%, Calcium 24mg 2%, Iron 1mg 4%, Potassium 220mg 5% Prep Time: 10 mins, Cook Time: 35 mins, Total Time: 45 mins, Servings: 12, Yield: 12 servings
444 Pear and Gorgonzola Cheese Pizza 10 mins 15 mins 25 mins 8 1 pizza 1 (16 ounce) package refrigerated pizza crust dough, 4 ounces sliced provolone cheese, 1 Bosc pear, thinly sliced, 2 ounces chopped walnuts, 2 ½ ounces Gorgonzola cheese, crumbled, 2 tablespoons chopped fresh chives Preheat oven to 450 degrees F (230 degrees C). Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve. 4.6 https://www.allrecipes.com/recipe/26897/pear-and-gorgonzola-cheese-pizza/ /Main Dishes/Pizza Recipes/ Total Fat 13g 17%, Saturated Fat 4g 22%, Cholesterol 19mg 6%, Sodium 585mg 25%, Total Carbohydrate 31g 11%, Dietary Fiber 2g 7%, Total Sugars 5g, Protein 12g, Vitamin C 1mg 7%, Calcium 164mg 13%, Iron 2mg 9%, Potassium 78mg 2% Prep Time: 10 mins, Cook Time: 15 mins, Total Time: 25 mins, Servings: 8, Yield: 1 pizza
445 Apple Pear Sauce 15 mins 20 mins 35 mins 8 8 servings 4 pears, cut into chunks, 3 apples, cut into chunks, ½ cup water, 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon Heat a skillet over medium heat; add pears, apples, water, and vanilla extract to the hot skillet. Cover and simmer fruit mixture for 10 minutes; remove lid and cook until most of liquid is evaporated and fruit is softened, 10 to 15 more minutes. Remove skillet from heat and transfer fruit mixture and any remaining liquid to a food processor. Process until smooth; stir in cinnamon. Serve warm or refrigerate up to 4 days. 4.7 https://www.allrecipes.com/recipe/229225/apple-pear-sauce/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Fruit Butter Recipes/ Total Fat 0g 0%, Sodium 2mg 0%, Total Carbohydrate 20g 7%, Dietary Fiber 4g 14%, Total Sugars 14g, Protein 1g, Vitamin C 6mg 30%, Calcium 12mg 1%, Iron 0mg 1%, Potassium 155mg 3% Prep Time: 15 mins, Cook Time: 20 mins, Total Time: 35 mins, Servings: 8, Yield: 8 servings
446 Blue Cheese, Walnut, and Pear Pizza 20 mins 15 mins 35 mins 6 1 pizza 1 pre-baked pizza crust, 2 cloves garlic, minced, 1 tablespoon Dijon mustard, 2 sprigs fresh rosemary, chopped, ¼ cup white wine vinegar, ½ cup olive oil, ¼ cup crumbled blue cheese, salt and pepper to taste, ¼ cup crumbled blue cheese, ⅓ cup shredded mozzarella cheese, 2 pears - peeled, cored and sliced, ¼ cup toasted walnut pieces Preheat an oven to 425 degrees F (220 degrees C). Place the pizza crust on a pizza pan. Bake in the preheated oven until just crisp, about 5 minutes. Meanwhile, combine the garlic, Dijon mustard, rosemary, and vinegar in a food processor or blender. Turn on, and drizzle in the olive oil slowly until the dressing has thickened. Quickly pulse in 1/4 cup of blue cheese; season to taste with salt and pepper. Spread the vinaigrette over the pizza crust. Sprinkle 1/4 cup of blue cheese evenly over the crust, followed by the mozzarella cheese. Arrange the sliced pears over the cheese, and sprinkle with the toasted walnuts. Bake in the preheated oven until the cheese has melted and is bubbly, 7 to 10 minutes. Let cool slightly before cutting into slices. 4.7 https://www.allrecipes.com/recipe/216536/blue-cheese-walnut-and-pear-pizza/ /Main Dishes/Pizza Recipes/ Total Fat 28g 36%, Saturated Fat 7g 33%, Cholesterol 17mg 6%, Sodium 537mg 23%, Total Carbohydrate 34g 13%, Dietary Fiber 3g 11%, Total Sugars 7g, Protein 12g, Vitamin C 3mg 15%, Calcium 122mg 9%, Iron 1mg 3%, Potassium 128mg 3% Prep Time: 20 mins, Cook Time: 15 mins, Total Time: 35 mins, Servings: 6, Yield: 1 pizza