Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
This traditional pie of caramelized onions and black olives is called pissaladière in southern France. Cut into small pieces for a delicious appetizer.
1. Rub large bowl with oil, place bread dough in bowl, cover and let rise according to package directions, or until double in size.
Heat 1 1/2 Tbs. olive oil in large skillet over medium-low heat. Add onion and cook 40 minutes, or until golden brown, stirring occasionally. Stir in thyme, and season with salt and pepper. Cool.
2. Preheat oven to 400°F. Coat a rimmed 13×16-inch baking sheet with cooking spray. Punch down dough into baking sheet until dough is 1/4- to 1/2-inch thick.
3. Spread tapenade over dough. Scatter onions evenly over tapenade. Bake 15 minutes, or until crust is cooked through and lightly golden brown on bottom. Cut into 6 pieces, and serve.
- Calories 306
- Carbohydrate Content 49 g
- Cholesterol Content 0 mg
- Fat Content 9.5 g
- Fiber Content 5 g
- Protein Content 11 g
- Saturated Fat Content 1 g
- Sodium Content 553 mg
- Sugar Content 9 g