Pissaladiere my way!

Any day of the week, few meals hit the spot quite like a pizza and a glass of wine or beer=). In the South of France, they kick back with a flaky onion tart called pissaladiere. Like pizza, it's bathed in olive oil and infused with fresh herbs-just hold the cheese and tomato sauce. I served this with a green salad and my favorite zucchini crisps. I changed the recipe a bit and used a Pillsbury pizza crust (instead of puff pastry) which are found in the cooler case where you would find the biscuits and cinnamon rolls. This would be an awesome and quick appetizer if you were having a group of people over, just cut into small squares.

Ingredients

• 3 tablespoons unsalted butter
• 1-2 onions, thinly sliced
• 2 sprigs of thyme, plus 1 tablespoon leaves
• 1 sprig rosemary
• salt and pepper
• 1 can of Pillsbury pizza dough or (1 sheet frozen puff pastry, thawed)
• 16 pitted small kalamata olives, halved
• 16 grape tomatoes, halved

Directions

1. In a medium skillet, melt the butter over medium heat. Add the onions and the thyme and rosemary sprigs; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, partially covered and stirring occasionally, until the onions are softened and browned, about 25 minutes. Discard the herb sprigs and mix in the additional thyme leaves.
2. Meanwhile , place the pizza dough on a non-stick cookie sheet.
3. Pre-heat the oven according to the directions on the pizza dough.
4. Spread the onions evenly over the pizza dough and sprinkle with the olives and tomatoes. Bake until the edges are golden brown. The dough I bought was about 17 minutes at 400 degrees.
5. Slice into quarters; serve warm or at room temperature.