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Gorgonzola and Pear Focaccia

           
 

An elegant appetizer - or add a salad and serve as a light meal.

 
 
Easy Serves
SKILL LEVEL 8 servings
 
 
Fleischmann's®
Mazola®
 
 
Ingredients
 
Bread
1-3/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1 tablespoon sugar
3/4 teaspoon kosher salt, divided
1 teaspoon sweet basil
1/2 teaspoon Italian herb seasoning
1/2 teaspoon garlic powder
1/2 teaspoon lemon peel
1/4 teaspoon onion powder
1 tablespoon Mazola® RightBlend® Oil
3/4 cup very warm water (120° to 130°F)
Topping
1 tablespoon Mazola® RightBlend® Oil
1/2 cup (2 ounces) shredded Italian blend cheese
1/3 cup crumbled Gorgonzola cheese
1/2 cup sliced black olives
1 bosc pear
1/2 cup chopped walnuts
 
 
 
 
Instructions
 

For bread: Mix flour, undissolved yeast, sugar, 1/2 teaspoon salt and spices in a large bowl. Add 1 tablespoon oil and water. Stir until well mixed. Cover and let rise in a warm, draft free place for 30 minutes (will not double in bulk).

Pat dough into a 10-inch circle with oiled fingers on a greased pizza pan. Dough should be about 1/2-inch thick. Poke holes into the dough about 2 inches apart, using fingers or the handle of a wooden spoon.

For topping: Drizzle bread with 1 tablespoon oil. Sprinkle evenly with cheeses and olives. Slice pear into fourths; core. Cut each fourth into thin slices. Place pears evenly on the dough and top with walnuts and remaining 1/4 teaspoon kosher salt.

Bake in preheated 375°F oven for 30 to 35 minutes or until golden. Serve warm.

Nutritional Claims:  Low in cholesterol, Source of fibre, Source of calcium, Source of iron, Free of trans fat

 
Total Time
 
Rise Time 30 minutes
Bake Time 30 to 35 minutes
 
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
109 g
 
Calories  260
Fat / Lipides  14 g
Saturated / saturés  4 g
 
Carbohydrate / Glucides  27 g
Fibre / Fibres  2 g
Sugars / Sucres  4 g
 
Cholesterol / Cholestérol  10 mg
 
Protein / Protéins  8 mg
 
Sodium  400 mg
 
Potassium   mg
 
Calcium   mg
 
Iron / Fer   mg
 
 

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