Slice the pear in half and then into small slices. Toast the walnuts in an oven at 350F for 2-3 minutes
To make balsamic reduction: Combine the vinegar and the honey in a sauce pan until it boils and then turn off heat. Refrigerate for one hour
To assemble, place the arugula down on the Udi's Gluten Free Pizza Crust, add the walnuts and Brie. Place the pears on top and finish with the balsamic reduction.
