Source: National Onion Association
Pears and gorgonzola are perfect fruit-cheese companions that become even more appealing when they are piled on pizza dough and baked to meld the flavors. Chef Wiggins sweetens the mix with caramelized onions, toasted walnuts and a little rosemary-infused honey.
3 oz. yellow onions, sliced
1 small pear (4 oz.)
5 oz. pizza dough
1 oz. walnuts, coarsely broken and toasted
1 oz. gorgonzola cheese, crumbled
Few pinches minced Italian parsley
1 oz. honey, steeped with rosemary
- Cut across onion slices to make julienne strips (3/4 cup). Caramelize onions in oiled skillet over low heat.
- Pare and core pear; cut lengthwise into 1/4-in. thick slices.
- Shape pizza dough into 8 to 10-in. round (depending upon how thin a crust is preferred).Top with onions, pear, walnuts and gorgonzola cheese. Bake in 500 F oven for 8 min. or until done, rotating after 4 min. Sprinkle with parsley. Cut into 8 wedges. To serve, drizzle with honey.