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
Directions:
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/