Ingredients:
1 medium ripe pear, halved, cored & sliced into six slices per half
3 teaspoons balsamic vinegar, divided
1 package (12.7 oz.) Italian herbs and cheese focaccia bread mix
3 tablespoons crumbled Gorgonzola cheese
1/4 cup (0.75 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
4 teaspoons olive oil
1/2 teaspoon granulated sugar
2 teaspoons finely chopped fresh sage
Directions:
PREHEAT oven to 425° F. Grease 12-inch-round pizza pan.
PLACE pear slices with 1 teaspoon vinegar in small bowl; stir to coat both sides.
PREPARE focaccia dough according to step 1 of instructions, stirring in contents of topping packets with flour and yeast. Spread out onto prepared pizza pan using well-oiled hands.
PLACE pear slices on top of focaccia dough, arranging in a circular pattern, sprinkle with Gorgonzola cheese. Let rise in warm place for 20 minutes.
BAKE for 12 minutes; remove from oven. Sprinkle with Parmesan cheese and return to oven for an additional 2 minutes.
COMBINE remaining vinegar, oil and sugar in small bowl; gently brush onto top of focaccia while hot. Sprinkle with sage. Cool in pan on wire rack. Cut into wedges and serve.
Estimated Times:
Prep Time:
30 minutes
Cooking Time:
14 minutes
Cooling Time: 0 minutes
Servings: 12
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