This traditional pie of caramelized onions and black olives is called pissaladière in southern France. Cut into small pieces for a delicious appetizer.
- 1 lb. frozen whole-wheat bread dough, thawed
- 2 Tbs. olive oil, divided, plus more for bowl
- 3 large onions, chopped (about 5 cups)
- 2 tsp. chopped fresh thyme
- 3 Tbs. black olive tapenade
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 13x16-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.
- Serving Size: Serves 6
- Calories: 306
- Carbohydrate Content: 49 g
- Fat Content: 9 g
- Fiber Content: 5 g
- Protein Content: 11 g
- Saturated Fat Content: 1 g
- Sodium Content: 553 mg
- Sugar Content: 9 g