1 package (425 g / 15 oz) refrigerated pizza dough
1/4 cup prepared pesto
1/4 cup goat's cheese
1/2 cup coarsely chopped California Walnuts
In skillet, heat 2 tbsp of oil over medium-high heat. Add onions, stirring often, for about 15 minutes or until softened and golden brown. Set aside.
Sprinkle baking sheet with cornmeal. Shape pizza dough with hands or rolling pin to make a 6- x 14-inch oblong base. Spread pesto over dough. Top with onions. Sprinkle with cheese and walnuts. Brush edges with remaining oil.
Bake in the bottom third of a 450F oven for about 12 minutes or until crust is a deep golden color.