Fennel, Onion, Mushroom and Blue Sheese Pizza
Normally we wouldn't use the Blue Sheese on a pizza as it doesn't melt so much as gets crispy -- but we figured out if you take the sheese and run it across a microplaner, it breaks down into small enough pieces to kind of melt. It paired very nicely with the rest of the toppings...
There was a thin layer of tomato sauce as a base on the pizza, to which the rest of the toppings were added. The fennel was cut thinly on the benriner, then sauteed briefly with the onions in olive oil, and seasoned with salt and pepper.