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.

pissaladiere
Servings: 12 Prep 15 mins Cook 35 mins Bake 425°F 25 mins

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 large onions (about 2 pounds), thinly sliced
  • 3 cloves garlic, chopped
  • 1 teaspoon dried herbes de Provence or dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound frozen bread dough, thawed
  • 1 can (2 ounces) anchovy fillets, drained and fillets halved lengthwise
  • 24 pitted Nicoise olives

Make It

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 Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 206, Fat, total (g): 9, chol. (mg): 4, sat. fat (g): 1, carb. (g): 27, fiber (g): 3, pro. (g): 6, sodium (mg): 603, Percent Daily Values are based on a 2,000 calorie diet.