| | Directions | | Preheat oven to 450 degrees. In a medium bowl, combine yeast, 1 teaspoon sugar and warm water. Mix well and set aside. In a blender or food processor, combine flour, salt, chopped walnuts, olive oil, egg and remaining 2 teaspoons sugar. When a foam appears on top of yeast mixture, add yeast mixture to ingredients in blender or food processor and puree until evenly blended. Place dough in a well greased bowl and cover with plastic wrap. Let dough rise for 1 hour. Grease a full sheet pan and sprinkle with cornmeal. Press dough onto prepared pan. Spread pear puree over dough. Top pear puree with crumbled blue cheese, whole walnuts, shredded Monterey Jack cheese and chopped rosemary. Bake for 15 minutes, until slightly browned and cheeses are melted. To serve, cut bread into 1"x1" squares and place on serving platter. Makes 10 to 12 servings. |
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| Ingredients | | - |  | 1 tablespoon Dry Active Yeast |
| - | | 3 teaspoons Sugar, divided |
| - | | 1 1/2 cups warm water |
| - | | 3 cups flour |
| - | | 1/2 teaspoon salt |
| - | | 1/2 cup chopped walnuts |
| - | | 2 tablespoons olive oil |
| - | | 1 egg |
| - | | 2 tablespoons Cornmeal |
| - | | 2 cups Pureed Pears |
| - | | 3 ounces crumbled blue cheese |
| - | | 1/2 cup Whole Walnuts |
| - | | 1 cup shredded Monterey Jack cheese |
| - | | 1 tablespoon fresh chopped rosemary |
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