From: Executive Chef Elise Wiggins, Panzano, Denver, CO. Yield: 1 entree or 4 appetizer servings.
3 oz. yellow onions, sliced
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 8"-10" round (depending on how thin a crust is preferred). Top with onions, pear, walnuts and Gorgonzola. Bake in 500°F oven for 8 minutes, or until done, rotating after 4 minutes. Sprinkle with parsley. Cut into 8 wedges. Drizzle with honey at tableside.