Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Anchovies are a traditional ingredient in this classic French tart, but omit them, if you prefer. Prepare the onion topping up to two days ahead, and reheat it.
Yield: 8 servings (serving size: 1 square)
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Amount per serving
- Calories: 194
- Calories from fat: 23%
- Fat: 4.9g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1.1g
- Protein: 6.2g
- Carbohydrate: 31.1g
- Fiber: 2g
- Cholesterol: 3mg
- Iron: 1.7mg
- Sodium: 585mg
- Calcium: 31mg
- 1 tablespoon olive oil
- 10 cup thinly sliced Vidalia or other sweet onion (about 4 large)
- 8 canned anchovy fillets in oil, drained
- 2 teaspoons minced fresh thyme
- 1/4 teaspoon freshly ground black pepper
- 1 (13.8-ounce) can refrigerated pizza dough
- Cooking spray
- 1/3 cup niçoise olives, pitted and coarsely chopped
- Thyme sprigs (optional)
- Heat olive oil in a large nonstick skillet over medium heat. Add onion and anchovies to pan. Cover and cook for 25 minutes or until onion is very tender, stirring occasionally. Uncover and cook 10 minutes or until onion is golden brown, stirring often. Stir in 2 teaspoons thyme and pepper. Keep warm.
- Preheat oven to 400°.
- Press dough into a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned. Remove from oven. Arrange onion mixture evenly over crust; top with olives. Cut into squares. Garnish with thyme sprigs, if desired. Serve immediately.
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