Pear & Gorgonzola Focaccia
A winning flavor combination --sweet pears and rich Gorgonzola -- make this a favorite!
25 min.prep time
45 min.total time
1 (1-pound) loaf frozen white bread dough, thawed
1 large (1 1/2 cups) ripe pear, cored, sliced*
1 tablespoon sugar
1/3 cup chopped red bell pepper
1 tablespoon chopped fresh rosemary
4 ounces Gorgonzola or blue cheese, crumbled
Grease 12-inch pizza pan. Press bread dough into prepared pan, forming a ridge around edge of pan. Brush with
1 tablespoon butter. Let rise in warm place until double in size (20 minutes).
Meanwhile, melt remaining butter in heavy 10-inch skillet until sizzling; add pear slices. Cook over medium heat 3 minutes, gently turning occasionally. Sprinkle with sugar. Continue cooking until pears are tender (4 to 6 minutes).
Heat oven to 400°F.
Place pears over dough; sprinkle with red pepper and rosemary. Bake for 15 to 20 minutes or until crust is deep golden brown. Sprinkle with Gorgonzola; continue baking until cheese begins to melt (2 to 3 minutes). Serve hot or warm.
*Substitute 1 large (1 1/2 cups) apple, cored, sliced.
Gorgonzola is Italy's version of blue cheese, made with cow's milk. The cheese is inoculated with Penicillium mold to create the blue-green veins in a creamy, golden cheese. When it is young, Gorgonzola is creamy and smooth, but becomes sharper in flavor and drier in texture as it ages.