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Categories:Viewed: 20 - Published at: 3 years ago
Ingredients
- 1/2 recipe Pizza Dough (page 572)
- Flour as needed
- 3 tablespoons extra virgin olive oil, plus more as needed
- 1 1/2 pounds onions, about 3 large or 4 or 5 medium, thinly sliced
- Salt and black pepper to taste
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 6 to 10 anchovies, optional
- About 12 Nicoise or other good-quality black olives, pitted and cut in half, optional
- 6 to 8 thin slices tomato, optional
Method
- Preheat the oven to 450F, with a pizza stone in place if you have one.
- Knead the dough lightly and place it on a lightly floured surface; sprinkle it with a little more flour and cover it with plastic wrap or a towel.
- Let it rest while the oven heats and you cook the onions.
- Put the olive oil in a large skillet over medium high heat and add the onions and some salt and pepper.
- Cook, stirring frequently, until the onions give up their liquid and become quite soft, at least 15 minutes; do not allow them to brown.
- When they are cooked, turn off the heat and stir in the thyme.
- Pat or roll out the dough as thinly as possible, to a diameter of about 12 inches, using more flour or oil as necessary.
- The process will be easier if you let the dough rest between rollings.
- If you have a pizza stone in your oven, place the dough on a floured peel or long-handled board; if not, lay the dough on a baking sheet brushed lightly with olive oil.
- Let the dough rest for 15 to 30 minutes, or until it begins to puff ever so slightly.
- Spread the dough with onions and then decorate, if you like, with anchovies, olives, and tomato.
- Bake until nicely crisp, 15 minutes or more; if the tart is browning unevenly, rotate it back to front about halfway through the cooking time.
- Serve hot or at room temperature.
- Omit the tomatoes and olives.
- In step 2, stir the anchovies into the cooked onions and cook for 5 minutes.
- Stir a 6-ounce can of tomato paste into the onions and cook for a few more minutes over low heat.
- Season to taste.
- Drizzle the rolled-out dough with 2 tablespoons olive oil and bake for 10 to 12 minutes, or until the bottom begins to turn pale golden.
- Spread the partially baked dough with 1 cup plain bread crumbs, preferably fresh, then spread with the onion mixture.
- Return to the oven and bake for 15 to 20 minutes more, until the bottom is dark golden but not burned and the top is a richly colored caramel.
- Remove and allow to cool for a few minutes before cutting; best served hot or warm.
