A recipe by Julie Van Rosendaal
Heat a generous drizzle of oil in a medium skillet set over medium-high heat and sauté the onion for 15 minutes, until turning golden.
Preheat the oven to 450˚F.
Divide the dough in half and roll or stretch each out into a 9-inch circle or oval.
Place each on a parchment-lined baking sheet and top with half the caramelized onions, half the pear slices and half the Brie. Sprinkle with salt and pepper and drizzle with olive oil.
Bake for 15-20 minutes, until deep golden.
Let rest for a few minutes, then drizzle with honey before slicing.