From: Executive Chef Elise Wiggins, Panzano, Denver, CO. Yield: 1 entree or 4 appetizer servings. 3 oz. yellow onions, sliced ½ pear 5 oz. pizza dough 1 oz. walnuts, coarsely broken, roasted 1 oz. Gorgonzola cheese, crumbled a few pinches of Italian parsley, minced 1 oz. honey, steeped with rosemary Cut across onion slices to get julienne strips (¾ cup). Caramelize onions in oiled skillet over low heat. Pare and core pear; cut lengthwise into ¼" thick slices. Shape pizza dough into ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.