Pissaladiere

Pissaladiere
Servings: 8 Prep 10 mins Bake 375°F 12 mins to 15 mins Cook 35 mins

Ingredients

  • 2 tablespoons olive oil plus 1 teaspoon
  • 1 3/4 pounds Spanish onions, sliced
  • 3 large cloves garlic, thinly sliced
  • 1/4 cup water
  • 1 teaspoon coarse (kosher) salt
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon pepper
  • 1 shelf-stable prepared pizza bread shell (16 ounces)
  • 10 Greek olives, pitted and sliced into quarters

Make It

1. Heat 2 tablespoons oil in large nonstick skillet over low heat. Add onions; saute for 35 to 40 minutes or until the onions are golden brown. Add garlic and water; cook for another 4 minutes.

2. Heat oven to 375 degrees F.

3. Combine 1 teaspoon oil, salt, fennel, rosemary and pepper in bowl. Rub around outer 1 inch of pizza shell. Place shell on baking sheet. Spoon onions in middle; spread to edge of crust. Top with olives.

4. Bake in 375 degree F oven 12 to 15 minutes or until hot and bubbly. Slice. Makes 8 servings.