CARAMELIZED ONION, WALNUT AND GORGONZOLA TART

Steps:

• Preheat oven to 375 degrees. Lightly grease a medium baking sheet. Place thawed bread dough into a large mixing bowl; add lemon juice (reserve zest for later use) and 2 tablespoons of the olive oil, working into the dough. Cover and let rise in a warm place while continuing with recipe. Heat the remaining 2 tablespoons olive oil in a large heavy skillet placed over medium heat. Add the onions, blending well. Cook until golden, stirring occasionally, about 20 to 30 minutes. Season as desired with salt and pepper. Punch down dough; remove from bowl and place on prepared baking sheet. Starting at center, press out dough with greased hands to form an approximate 11 x 10-inch rectangle. With fingers or the handle of a wooden spoon, make "dimples" in dough every 3 inches. Remove onions from skillet with a slotted spoon and cover dough with onions, distributing evenly. Bake in the preheated oven for 15 minutes. Remove from oven; sprinkle with cheese and walnuts and return to the oven for about 10 to 15 minutes more, or until the bread is lightly browned. Toss together the reserved lemon zest, arugula and the diced pear. Reserve. Remove tart from oven; cut into squares and top with pear/arugula mixture. Serve right away.