pissaladiere
This appetizer recipe comes from southern France. It's rather like a pizza but it's topped with sauteed onions, anchovies, and olives and sprinkled with herbes de Provence.
Ingredients
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1/4 cup extra-virgin olive oil
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2 large onions (about 2 pounds), thinly sliced
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3 cloves garlic, chopped
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1 teaspoon dried herbes de Provence or dried thyme
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 pound frozen bread dough, thawed
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1 can (2 ounces) anchovy fillets, drained and fillets halved lengthwise
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24 pitted Nicoise olives
Directions
1.
Heat oil in a large nonstick skillet over medium-low heat. Add onions; cook, covered, 30 minutes, stirring occasionally.
2.
Heat oven to 425 F. Coat a 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray.
3.
Add garlic, 1/2 teaspoon of the herbes de Provence, salt and pepper to onions. Cook, uncovered, an additional 5 minutes.
4.
On a lightly floured work surfaceroll bread dough into a 15 x 10-inch rectangle. Place on prepared jelly roll pan, pressing out to edges of pan. Spoon onions evenly over the top. Place anchovy fillets over onions in a lattice pattern and place olives inside the sections of lattice. Sprinkle with remaining 1/2 teaspoon herbes de Provence.
5.
Bake at 425 F for 25 minutes or until lightly browned on bottom. Remove to board, cool slightly and cut into squares.
Nutrition information
Calories 206, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 603 mg, Carbohydrate 27 g, Fiber 3 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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