| 1 | loaf (16 ounces) frozen white or whole wheat bread dough |
| 3 | tablespoons olive or vegetable oil |
| 3 | large onions, thinly sliced |
| 1 | tablespoon chopped fresh basil or thyme leaves or 1 teaspoon dried basil leaves or thyme leaves |
| 1/8 | teaspoon white pepper |
| 2 | cans (2 ounces each) anchovy fillets, drained |
| 10 | oil-cured Greek olives, cut in half and pitted |
| 1. | Thaw bread dough as directed on package. Lightly grease cookie sheet. |
| 2. | Heat oil in 10-inch skillet over medium heat. Stir in onions; reduce heat to low. Cover and cook about 25 minutes, stirring occasionally, until onions are very tender. Stir in basil and white pepper. |
| 3. | Flatten dough into rectangle on lightly floured surface. Roll dough with floured rolling pin into 14x11-inch rectangle. Place on cookie sheet; let stand 15 minutes. |
| 4. | Spoon onion mixture evenly over dough to within 1 inch of edges. Arrange anchovies in lattice pattern on onions. Top with olives. Let stand 15 minutes. |
| 5. | Heat oven to 425ºF. Bake 15 to 20 minutes or until crust is golden brown. |
|
| If you're looking for that homemade bread dough flavor, go ahead and use from-scratch bread dough instead of the frozen. Bread machine users can make dough using the dough cycle for a one-pound loaf. |
|
| If olive pitting isn't your thing, look for pitted oil-cured Greek olives in specialty food stores. |
Nutrition Information:
240 ( 80 ); 9 g ( 2 g); 15 mg; 870 mg; 33 g ( 2 g); 9 g 0%; 2 %; 10 %; 14 % 2 ; 2