This is another recipe my husband and I made in our cooking class during our honeymoon. It was served as a starter however the chef said he would eat it as a meal and we were so stuffed after the starter that we decided we would eat it by itself as well. This pizzette is unlike anything I have ever made and has so many amazing flavors you will just have to try it to believe me! The website for the cooking school is here: http://evoo.biz/recipe/bleu-cheese-alfredo.
Prep/Cook:15- 20 minutes
Assembling: 5 minutes
- 2 cups heavy cream, reduced by half
- 2 ounces bleu cheese, crumbled
- 1 tablespoon chopped chives
- 1 package flat bread (this can be store bought or homemade…we bought sourdough flat bread at Costco and it was perfect)
- 1 bunch arugula
- 2 oz bag walnuts (regular, toasted, or candied…my favorite is candied)
- 2 fresh peaches, sliced and then cut into bite sized pieces
*add cooked shredded chicken (I like store bought roasted chicken) to the top of your pizzette for those that like meat with every meal
Start by making the bleu cheese alfredo sauce. Pour the heavy cream into a saucepan and reduce by half. Add the bleu cheese to the heavy cream and stir over medium heat until combined. Season to taste with salt, pepper, and ground coriander.
Warm the flat bread in the oven or microwave if you prefer. Put a piece of flat bread on each plate, spread a layer of blue cheese alfredo on warmed flat bread… be generous and apply it like you would pizza sauce on homemade pizza. Top with arugula, toasted or candied walnuts and fresh peaches. Roll up and eat or use a fork and knife
Yields: 4-6 servings depending on how much you pile on your pizzette
*the chef said the bleu cheese alfredo sauce is also a great sauce to put over a steak. We haven’t tried it yet, but I have no doubt it would be good!