Author Notes: When I started thinking about walnuts and sage, I first thought of savory breads, crackers, or shortbread cookies. I then went on to imagining grains or pastas with walnuts, sage, and cheese, maybe stuffed into winter squashes. Autumn fruits also seemed a happy complement to walnuts and sage. So then I thought, what about a flat bread or pizza with a layer of carmelized onions with sage, topped with pears, walnuts, and blue cheese? - Galettista
- 1 whole wheat pizza dough
- 2+ tablespoons olive oil
- 2 medium onions
- 1/2 teaspoon salt
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped fresh sage
- 2 pears, cored and sliced
- 1/3 cup chopped walnuts
- 2/3 cups crumbled blue cheese
- I made pizza dough using Jim Lahey's recipe, substituting whole wheat flour for 1/3 of the bread flour, but you can also use purchased whole wheat pizza dough. Oil a 13" x 18" rimmed baking sheet and press and stretch the dough out to fill the sheet.
- Preheat oven to 500 degrees F with rack in middle of oven. Heat 2 Tbsp. olive oil in large saute pan over medium-high heat and add onions and salt. Saute onions until golden brown and carmelized, about 30 minutes. Remove from heat and add balsamic vinegar and fresh sage.
- Spread carmelized onions evenly over the dough, then top with pears, walnuts, and blue cheese. Bake in preheated oven for 20-25 minutes.
- This recipe was entered in the contest for Your Best Walnuts & Sage