Ingredients Jump to Instructions ↓

  1. 4 (4-inch) Basic pie dough rounds

  2. (like a flat disc)

  3. 1 tablespoon 15ml Butter

  4. 2 cups 125g / 4.4oz Julienne yellow onions

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 1/4 cup 59ml Roasted garlic

  8. 1 Anchovy

  9. 1/4 cup 36g / 1 1/3oz Goat's cheese

  10. 1/4 cup 36g / 1 1/3oz Grated Parmigiano-Reggiano cheese

  11. 12 Nicoise olives - pitted, halved

  12. Drizzle of extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees.

  2. 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.

  3. 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.

  4. This recipe yields 4 servings.


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