Gorgonzola & Pear Focaccia


Mini Focaccia

1 medium pear, cored and very thinly sliced

1 small red onion, cut into thin wedges

1 tablespoon olive oil

1 cup crumbled Gorgonzola cheese (4 ounces)

1/4 cup chopped walnuts, toasted


Prepare Mini Focaccia.

Preheat oven to 425 degrees F. Place focaccia on two ungreased large baking sheets. Arrange pear slices and red onion on focaccia. Drizzle with oil; sprinkle with cheese.

Bake about 10 minutes or until heated through. Sprinkle with walnuts. To serve, cut into wedges.

Grease two large baking sheets; set aside. Punch dough down. Cover; let rest for 10 minutes. Divide into six pieces, using oiled hands, if needed; divide between the prepared baking sheets. Press into 5-inch circles, making sure there are 2 to 3 inches of space between each circle. Brush with 1 tablespoon olive oil. Using the tips of your fingers, make 1/2-inch-deep indentations in dough. Cover with plastic wrap; let stand in a warm place for 30 minutes.

Recipe shared from:  http://www.bhg.com/recipe/appetizers-snacks/gorgonzola-pear-focaccia/