Heat 4 tablespoons of the olive oil in a large skillet. Add onions; cook, stirring often until caramelized. Season with salt and pepper; set aside.
Sprinkle 2 baking sheets with cornmeal. Divide dough in half; using hands or rolling pin, shape into 2 oblong crusts, each approximately 6 x 14 inches.
Spread pesto over each crust; top with onions. Sprinkle with cheese and walnuts. Brush edges with remaining oil.
Bake in the bottom third of oven at 450° F for about 18 minutes, or until crust is a deep golden colour. Cut each pizza into 8 pieces.
Fluffy Middle Eastern pancakes stuffed with a spiced walnut mixture, fried until golden, and drizzled with fragrant orange-blossom syrup. Perfect for holiday sharing, special occasions, or whenever you crave a sweet, nutty, and crispy treat!
These lightly sweet, no-bake granola bites are made with walnuts and tart cherries, ingredients that have been studied for their potential effect on sleep. Perfect for meal prep, they store well so you can keep a nourishing nighttime snack on hand.
Moribyan’s bold, savory snack mix combines California walnuts with pretzels, toasted cereal, corn snacks and more with a sweet-spicy gochujang glaze. It’s baked until crispy and addictive. See full post here ».
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