Fig Focaccia with Gorgonzola Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Rosemary Leicht of Bethel, Ohio, writes: I've been a finalist in the Pillsbury Bake-Off three times, so I'm something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don't venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don't enter as many competitions as I used to, but my family still looks forward to my latest creations. Serve this clever, sweet, and peppery bread alongside a bowl of soup for lunch or supper. Ingredients:
1 10-ounce tube refrigerated pizza dough |
1/2 cup finely chopped stemmed dried calimyrna figs (about 5), divided |
4 canned figs, drained, patted dry, sliced |
3/4 cup crumbled gorgonzola cheese |
1tablespoon (packed) dark brown sugar |
1 teaspoon ground black pepper |
Directions:
1. Preheat oven to 425°F. Roll out dough on work surface to 12x9-inch rectangle. Sprinkle 1/4 cup dried figs over center third of dough. Fold left side of dough over figs. Sprinkle with remaining 1/4 cup dried figs. Fold right side of dough over second layer of figs to cover. Using rolling pin, gently flatten dough to 12x7-inch rectangle; place on baking sheet. Arrange fig slices atop dough. Sprinkle with Gorgonzola cheese, then sugar and ground black pepper. Bake bread until golden brown and cheese melts, about 25 minutes. Serve bread warm.
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