I know I keep talking about it, but I was recently in Rome and it was delightful. I was visiting dear friends who show The Professor and I all of their favorite places to eat. Some were simple, and delicious, pizzerias, sandwich shops, and gelaterias and some were spectacular culinary extravaganzas. Our final night in beautiful Roma they took us to their favorite restaurant Pianostrada. They started as small sandwich shop and have now become a beacon for new Roman cuisine. It was next level. Quite honestly I have not had a meal like that in a looooong time. We started with a fococcia to die for so here is my semi-homemade re-interpretation of this unbelievable bite.
Pear Gorgonzola Fococcia
Active Time: 15 Minutes
Total Time: 30 Minutes
Servings: 10-12 Servings
Ingredients
1 Pillsbury Classic Pizza Crust Can
1/3 lb Gorgonzola
1 Pear
4 Tbsp Olive Oil
1/2 Cup Toasted Pine Nuts
Salt & Pepper to Taste
Arugula for Garnish
Directions
Pre-heat oven to 400 degrees. Open the can of Classic Pizza Crust and roll out onto a greased cookie sheet. Poke the dough every 2 inches and drizzle with olive oil, salt and pepper and set aside. In a small saute pan toast the pine nuts. Keep your eye on them cause they can burn very quickly. Cut the pear into a matchstick size and set aside. Sprinkle the Gorgonzola evenly over the fococcia dough. Then sprinkle the pears and toasted pine nuts. Place in the oven for 13-17 minutes or until the dough is puffy and the bottom is lightly browned. Take it out of the oven and let cool for about 5 minutes. Cut it into squares, garnish with arugula, and serve warm.
Pear Gorgonzola Fococcia
Active Time: 15 Minutes
Total Time: 30 Minutes
Servings: 10-12 Servings
Ingredients
1 Pillsbury Classic Pizza Crust Can
1/3 lb Gorgonzola
1 Pear
4 Tbsp Olive Oil
1/2 Cup Toasted Pine Nuts
Salt & Pepper to Taste
Arugula for Garnish
Directions
Pre-heat oven to 400 degrees. Open the can of Classic Pizza Crust and roll out onto a greased cookie sheet. Poke the dough every 2 inches and drizzle with olive oil, salt and pepper and set aside. In a small saute pan toast the pine nuts. Keep your eye on them cause they can burn very quickly. Cut the pear into a matchstick size and set aside. Sprinkle the Gorgonzola evenly over the fococcia dough. Then sprinkle the pears and toasted pine nuts. Place in the oven for 13-17 minutes or until the dough is puffy and the bottom is lightly browned. Take it out of the oven and let cool for about 5 minutes. Cut it into squares, garnish with arugula, and serve warm.
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