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 ...

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