Rosemary & Thyme Focaccia

INGREDIENTS

• 1 New Potato, thinly sliced
• 1 Tbsp. Olive Oil
• 1 tsp. White Wine Vinegar
• Salt and Pepper, to taste
• 4 Stalks Asparagus, steamed
• 2-3 Purple Pearl Onions, thinly sliced
• 2 oz. Chevre
• ½ C. Arugula
• 1 Loaf Canyon Bakehouse Rosemary & Thyme Focaccia Bread

DIRECTIONS

1. Preheat the oven to 375 degrees and prepare a baking sheet with parchment paper.
2. Place the focaccia on the parchment. Arrange the sliced potato, pearl onion and asparagus on top.
3. In a small bowl, whisk together the olive oil and vinegar. Brush the vegetables with the mixture and sprinkle with salt and pepper.
4. Bake for 12-15 minutes until the potato slices are tender. Allow to cool slightly.
5. To serve, garnish the pizza with chevre and arugula.