Focaccia Pizza with Pear, Manchego + Caramelized Onions

Entrees | 0 comments

Shared By: 2015 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1 Canyon Bakehouse® Rosemary & Thyme Focaccia bread
  • 2 Tablespoons olive oil
  • ½ medium onion, thinly sliced
  • 1 teaspoon light brown sugar
  • ½ large pear, cored and sliced
  • ¼ cup chopped hazelnuts (optional)
  • 2 ounces Manchego cheese, sliced into thin, 2-3 inch wide pieces
  • ¾ cup baby arugula


  • Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion, cover and cook over medium-low, stirring occasionally for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, about 10 more minutes.
  • Preheat the oven to 350°. Place focaccia on a baking sheet and drizzle with olive oil. Arrange caramelized onions, pear slices, Manchego cheese and hazelnuts evenly on top.
  • Bake 15-20 minutes, until the cheese has softened and is bubbly.
  • Top with arugula.
  • Cut into four wedges and serve warm.


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