This classic combination of pears, walnuts, and blue cheese is used to create a delicious gourmet flatbread. Have patience with the onions: while you can stop when they are just golden, the robust flavor imparted by taking the time to caramelize them properly is well worth the added effort.
Tip: If you’re using sweet onions, you can get away with cooking them until they’re just soft. For the fullest flavor, however, we recommend a long, slow cook over low heat. If you have the patience to cook them for a full hour, you’ll get the best result.
Ingredients
- 2 tsp. olive oil
- 3 cups onion, sliced
- 2 tsp. balsamic vinegar
- 2 tsp. chopped fresh sage
- Pepper to taste
- 20 oz. whole-wheat pizza dough
- ⅓ cup walnuts, chopped
- 2 ripe pears, sliced
- ½ cup blue cheese, crumbled
Directions
- Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until starting to brown (6 minutes). Reduce heat to low, cover and cook, stirring occasionally, until very soft and caramelized (10-60 minutes).
- Use the vinegar to deglaze the pan. Stir in sage and pepper.
- Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
- Roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom (8-10 minutes).
- Toast walnuts in a small dry skillet over medium-low heat, stirring, until lightly browned and fragrant (2-3 minutes).
- Spread onions on the crust and top with pears, walnuts, and cheese. Bake until the crust is crispy and golden and the cheese is melted (11-13 minutes). Slice and serve.
Nutrition Facts
6 servings per container
Serving Size 255 g
| Amount per serving | ||
|---|---|---|
| Calories | 375 | |
| % Daily Value* | ||
| Total Fat 12g | 16% | |
| Saturated Fat 3g | 16% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 4g | ||
| Monounsaturated Fat 4.5g | ||
| Cholesterol 8mg | 3% | |
| Sodium 590mg | 26% | |
| Total Carbohydrate 58g | 21% | |
| Dietary Fiber 7.5g | 26% | |
| Total Sugars 10g | ||
| Includes 0g Added Sugars | 1% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 41g | ||
| Protein 11g | ||
| Vitamin D 0.1mcg | 0% | |
| Calcium 105.5mg | 8% | |
| Iron 1.8mg | 10% | |
| Potassium 375mg | 8% | |
| Vitamin A 23.5mcg | 2% | |
| Vitamin C 8.6mg | 10% | |
| Vitamin E 0.9mg | 6% | |
| Vitamin K 6.1mcg | 6% | |
| Thiamin 0.4mg | 30% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 4.7mg | 30% | |
| Vitamin B6 0.3mg | 15% | |
| Folate 76.9mcg | 19% | |
| Vitamin B12 0.1mcg | 6% | |
| Biotin 5.8mcg | 20% | |
| Chloride 250.8mg | 10% | |
| Pantothenate 0.8mg | 15% | |
| Phosphorus 219.9mg | 20% | |
| Iodine 6.2mcg | 4% | |
| Magnesium 65.2mg | 15% | |
| Zinc 1.6mg | 15% | |
| Selenium 26.9mcg | 50% | |
| Copper 0.3mg | 35% | |
| Manganese 1.5mg | 70% | |
| Chromium 0mcg | 0% | |
| Molybdenum 6.4mcg | 15% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Whole- Wheat Pizza Dough (water, All Purpose White Flour, Whole Wheat Flour, Olive Oil, Active Dry Yeast, Salt, Sugar), Onion, Pears, Blue Cheese (pasteurized Milk, Cheese Culture, Salt, Enzymes, Penicillium Roqueforti), Walnuts, Olive Oil, Balsamic Vinegar, Sage.
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