Mediterranean Onion Tart

 

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.