1/4 cup grated Parmigiano-Reggiano cheese
12 Nicoise olives, pitted and halved
Drizzle of extra-virgin olive oil
4 individual 4-inch basic pie dough rounds (like a flat disc)
1 tablespoon butter
2 cups julienne yellow onions
Freshly ground pepper
1/4 cup roasted garlic
1/4 cup Goat's Cheese
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