4 Basic; (4-inch) pie dough
-rounds
(like a flat disc)
1 tb Butter
2 c Julienne yellow onions
Salt; to taste
Freshly-ground black pepper;
-to taste
1/4 c Roasted garlic
1 Anchovy
1/4 c Goat’s cheese
1/4 c Grated Parmigiano-Reggiano
-cheese
12 Nicoise olives; pitted,
-halved
Drizzle of extra-virgin
-olive oil
Preheat the oven to 400 degrees. Place the dough rounds on a
parchment-lined baking sheet pan. In a saute pan, over medium heat,
melt the butter. Add the onions. Season with salt and pepper. Saute
until caramelized, about 8 minutes. Remove from the heat and cool. In
a mixing bowl, combine the garlic and anchovy. Using the back of a
spoon, mash the anchovy and mix thoroughly. Season with black pepper.
Spread the roasted garlic mixture, evenly over the dough. Spread the
caramelized onions over the garlic mixture. Crumble the goat’s cheese
over the onion mixture. Sprinkle with the Parmesan cheese. Place 6
olive halves over each round and drizzle with the olive oil. Bake
until golden brown, about 8 minutes. Serve warm. This recipe yields 4
servings.
Yields
4 servings
