Savory Pear and Gorgonzola Focaccia

By boscobojo

Ingredients

• 1 lb. frozen bread dough, thawed and at room temperature
• 1/2 tsp. Italian seasoning
• 1/8 tsp. garlic powder
• 2 medium ripe pears (Bartlett or Anjou), halved, cored and sliced thin
• 3 Tbl. balsamic vinegar, divided
• 1/4 cup crumbled Gorgonzola cheese
• 1/4 cu grated Romano or Parmesan cheese
• 4 tsp. olive oil
• 1 tsp. sugar
• 2 tsp. finely chopped fresh sage

Preparation

Step 1

Spread dough onto a greased baking sheet to 12X9 inch rectangle using well oiled hands. Let rise 20 minutes in draft-free, warm area. Press fingers into dough to create dimples; sprinkle evenly with Italian seasoning and garlic powder.

Place pear slices with 2 Tbl. balsamic vinegar in a small bowl; stir to coat. Place pear slices on top of dough arranging in a circular pattern; sprinkle with Gorgonzola and Romano cheese.

Bake in a preheated 425 degree oven for 18 to 20 minutes or until crust is golden; remove from oven.

Combine remaining balsamic vinegar, olive oil and sugar in a small bowl; gently brush top of focaccia while hot. Sprinkle with sage. Cool in pan on wire rack. Cut into squares to serve.