Pear and Sage Focaccia Bread with Hazelnuts

Ingredients 1 package refrigerated pizza dough 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons finely chopped fresh sage 1 small Anjou pear, cut into paper thin slices 3/4 cup toasted, finely chopped hazelnuts 3/4 cup shredded Gorgonzola cheese 1/4 cup Parmesan cheese

Directions

Preheat the oven to 400 degrees. Spread the dough out onto a cookie sheet coated with DuPont™ Teflon® non-stick in the shape of a 10x12-inch rectangle. Using your fingertips, dimple the dough evenly throughout the rectangle to make indentations.

In a small saucepan coated with DuPont™ Teflon® non-stick, heat the oil and sauté the garlic and sage just until garlic turns golden brown. Using a basting brush, brush the mixture evenly overtop the dimpled dough. Scatter the pear slices and the nuts overtop and then follow with the Gorgonzola and Parmesan cheeses. Bake for 10 or 15 minutes until the dough turns a deep golden brown (visible on the sides and bottom). Let cool and then cut to serve.    

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