You just can’t go wrong with pizza.
The cheese, the dough, the endless topping combinations … what’s not to love? That’s right. Nothing! I’m not going to lie, when I found out I needed to go dairy and gluten free to fight my fibromyalgia and chronic daily headaches, I cried because that meant: 1) No ice cream and 2) No pizza.
But oh, how wrong I was. Going gluten free didn’t mean I couldn’t have pizza — it just meant I had to get creative and try new things. There are a lot of great gluten-free crusts out there, and places like Canyon Bakehouse even make focaccia that you can use for a doughier, thicker flatbread-style pizza.
Ahem. I should also mention I am reintroducing cheese. (FINALLY!) Gluten did not go well so I am hoping cheese does! But we will see… OK. Now back to the pizza. This focaccia does not disappoint. There’s a reason why Canyon Bakehouse’s slogan is “Love Bread Again.” Because that’s what their products do. They make you love bread again.
This beautiful focaccia pizza might just be one of the tastiest pizzas I’ve ever made, no joke. And it also happens to be one of the easiest things to make, too. It’s just a matter of caramelizing the onions, topping the pizza and sticking it in the oven. I’m telling you anyone is capable of making this pizza!
I had originally planned on making this with gorgonzola, but my husband and I stumbled across a cute little St. Paul cheese shop this weekend where I couldn’t resist buying a chunk of Manchego. So worth it! (But feel free to use gorgonzola instead.)
P.S. Special shoutout to my amazing gramma and grandpa Taska for gifting me a new stunning laminate for my food blogging! I love you guys!
This is a sponsored post, written by me, and created in partnership with Canyon Bakehouse. All opinions expressed are straight from the heart.
- 1 Canyon Bakehouse Rosemary & Thyme Focaccia bread
- 2 tablespoons olive oil
- 1/2 medium onion, thinly sliced
- 1 teaspoon light brown sugar
- 1/2 large pear, cored and sliced
- ¼ cup chopped hazelnuts (optional)
- 2 ounces Manchego cheese, sliced into thin, 2-3 inch wide pieces
- 3/4 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˚ F. 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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