Place prepared dough on sheet pan and brush the entire surface with olive oil leaving 1” boarder around all edges. Spread the cooled sautéed onions and layer sliced pears over the onions. Scatter blue cheese over the surface and top off with roasted almonds. Roll the boarder inward to seal edges and brush with olive oil.
Bake for 20-25 minutes at 425 degrees. Let stand for 5 minutes before slicing.
Sautee wings in olive oil and garlic until lightly brown. Place in casserole dish and cover with Robert Rothschild Cilantro Lime Salsa. Cover and bake for 15 minutes at 350 degrees then uncover and bake for 10 minutes.
In a food processor, combine all vegetables and pulse until combined but not pureed. Transfer to a bowl and dress with lime juice and olive oil. Combine well. With an ice cream scoop, place 1 scoop in a martini glass and top with 1 tablespoon crab meat and garnish with lime and greens.
Combine the first 7 ingredients and roll into quarter size meatballs. Sautee in olive oil for approx. 10 minutes (do not overcook). Set aside.
Break pasta strands into thirds and cook pasta as directed on the package, rinse and coat with olive oil. Add feta cheese and artichokes and toss. Divide pasta into 4-8 servings and top with 2-3 meatballs each. Garnish with rough chopped flat leaf parsley.