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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The combo of pear, manchego and onions is just PERFECT. So happy you can have cheese again! 🙂
I’m so thrilled there are more gluten-free flours, mixes, and prepared products on the market now to make eating tasty foods like pizza a breeze! Imagine having to go gluten-free 30 years, or even 10 years ago…eeeeesh…I shudder 😉 SO happy you were able to reintroduce dairy..I have a tough time with dairy, too, but am still too obsessed with it to try the vegan cheeses…I bet there are some great ones out there, but it’s so tough to give up a hunk of classic manchego! Anyhoo, I love this pizza, my dear..it looks absolutely fabulous!
Thanks sweet friend! Haha, I know I don’t think I’ll ever be able to fully give up cheese. It’s just too good! With the reintroduction however, I am finding that more than one serving of dairy a day sends me over the edge. But a girl’s gotta have her pizza every now and then!!
Lauren- this looks incredible! Pears + carmelized onions + arugula1? Ah!! I too am on a pear kick lately.
On my “To-make” list!
Having to eliminate something from your diet isn’t so hard anymore. With all the alternatives out there you can really have your cake (or pizza) and eat it too!
Foccacia topped with pear, hazelnuts, and cheese?! Well, that sounds like a great plan! I’m in (aka send me a tray please) 🙂 Well done!
This sounds like the right thing to have for dinner tonight.
Oh my goodness, this pizza looks amazing!!! Gimme all the manchego cheese.
This pizza sounds positively wonderful!! I have a whole box of arugula right now, making this tonight. Yum!
Hi Rae! Thanks so much! Let me know what you think if you end up making it. 🙂
I would not have even guessed that was a GF crust! Looks fabulous. And anything with manchego is basically just a good life choice.
That’s the beauty of modern, gluten-free baking! GF no longer = tasteless and ugly! 🙂 And yes, #ManchegoForLife.
That looks amazing and satisfying. Saving the recipe to give it a try. Thanks for joining the Thursday Favorite Things Blog Hop and have a blessed weekend!
Oh wow, this looks and sounds so fabulous! I totally want to try it! Arugula is so awesome too!
Thanks for sharing (and for linking up to the #SHINEbloghop).
Wishing you a lovely weekend.
xoxo
Thanks Jennifer! Let me know if you end up making it! 🙂
I did a Whole 30 earlier this summer thinking I had a gluten intolerance, I was wrong. I can’t handle cheese which is super sad news for me 🙁 I still treat myself to a teeny little bit every once in a while and since I also love pizza, this looks super amazing!
While I don’t follow a GF diet, I enjoy trying GF products and recipes. The focaccia sounds wonderful – the rosemary and thyme has got to taste wonderful paired with the pear, manchego and caramelized onions! Lovely recipe, Lauren!
Thanks so much Julie! Yes, you must try the focaccia from Canyon Bakehouse. 🙂 I am seriously addicted. I use it for sandwiches, homemade croutons, pizzas and more!