Pissaladiere
These caramelized onion tarts are a specialty of southern France, where the anchovies are always placed in an X.
Ingredients
3 tablespoons olive oil
4 large onions, sliced (4 cups)
1 teaspoon bouquet garni seasoning
1 16-ounce package hot roll mix
1/2 cup sliced pitted ripe olives
1/2 of a 2-ounce can anchovy fillets, drained and halved lengthwise
Directions
1. Heat 2 tablespoons of the oil in a 12-inch skillet. Add onion and bouquet garni seasoning; cover and cook over medium-low heat for 15 to 20 minutes or until onion is tender, stirring after 10 minutes. Uncover; add remaining oil. Cook and stir mixture over medium-high heat for 8 to 10 minutes or until onion is golden. Set aside.
2. Heat oven to 425 degrees F. Prepare hot roll mix for pizza crust according to package directions. Divide dough into eight equal pieces. On a lightly floured surface, roll each piece into a 4-1/2-inch circle. Place circles on lightly greased cookie sheets; press dimples into the dough with your fingertips. Bake for 7 minutes.
3. Remove from oven. Divide onion mixture among circles. Top with olives then with anchovies in an X pattern. Bake 10 minutes more or until edges are golden. Serve hot. Makes 16 servings.
Source: Better Homes & Gardens
Ingredients
3 tablespoons olive oil
4 large onions, sliced (4 cups)
1 teaspoon bouquet garni seasoning
1 16-ounce package hot roll mix
1/2 cup sliced pitted ripe olives
1/2 of a 2-ounce can anchovy fillets, drained and halved lengthwise
Directions
1. Heat 2 tablespoons of the oil in a 12-inch skillet. Add onion and bouquet garni seasoning; cover and cook over medium-low heat for 15 to 20 minutes or until onion is tender, stirring after 10 minutes. Uncover; add remaining oil. Cook and stir mixture over medium-high heat for 8 to 10 minutes or until onion is golden. Set aside.
2. Heat oven to 425 degrees F. Prepare hot roll mix for pizza crust according to package directions. Divide dough into eight equal pieces. On a lightly floured surface, roll each piece into a 4-1/2-inch circle. Place circles on lightly greased cookie sheets; press dimples into the dough with your fingertips. Bake for 7 minutes.
3. Remove from oven. Divide onion mixture among circles. Top with olives then with anchovies in an X pattern. Bake 10 minutes more or until edges are golden. Serve hot. Makes 16 servings.
Source: Better Homes & Gardens
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