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Pizza Provençal

This traditional pie of caramelized onions and black olives is called pissaladière in southern France. Cut into small pieces for a delicious appetizer.

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This traditional pie of caramelized onions and black olives is called pissaladière in southern France. Cut into small pieces for a delicious appetizer.

Servings
SERVING

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • Serving Size Serves 6
  • Calories 306
  • Carbohydrate Content 49 g
  • Cholesterol Content 0 mg
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g