Thursday, March 10, 2011

California Pissaladiere

1 tsp.    Olive oil

1 lb.    Thinly sliced yellow onions

2 Tbsp.    Thinly sliced garlic

2 Tbsp.    Anchovy paste

1 Tbsp.    Chopped rosemary

    Kosher salt and coarsely ground black pepper to taste

1 Prepared pizza dough /Boboli

1 1/4 cups    Sliced California Ripe Olives

1 cup (2 oz.)    Grated smoked Gruyere cheese

1/4 cup    Chopped parsley

Heat oil in a medium sized saucepan over medium heat. Stir in onions and garlic, cover and turn heat down to low. Continue cooking, stirring occasionally for 20 minutes over very low heat until tender and golden. Remove from heat, mix in anchovy paste and rosemary and season to taste with salt and pepper. Set aside. Place pizza dough on a lightly floured surface and roll into a 12-inch by 17-inch rectangle. Carefully transfer to a lightly greased baking sheet. Spread with an even layer of caramelized onions. Top with California Ripe Olives and cheese. Bake in a 500°F oven for 10-12 minutes. Remove from oven, sprinkle with parsley and transfer to a clean cutting board. Cut into 6 (6-inch by 5 1/2-inch) rectangles and serve hot.

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