California Pissaladiere Recipe
Ingredients
- 1 tsp. Olive oil
- 1 lb. Thinly sliced yellow onions
- 2 Tbsp. Thinly sliced garlic
- 2 Tbsp. Anchovy paste
- 1 Tbsp. Chopped rosemary
- Kosher salt and coarsely ground black pepper to taste
- 1 Prepared pizza dough /Boboli
- 1 1/4 cups Sliced California Ripe Olives
- 1 cup (2 oz.) Grated smoked Gruyere cheese
- 1/4 cup Chopped parsley
Directions
- Heat oil in a medium sized saucepan over medium heat. Stir in onions and garlic, cover and turn heat down to low. Continue cooking, stirring occasionally for 20 minutes over very low heat until tender and golden. Remove from heat, mix in anchovy paste and rosemary and season to taste with salt and pepper. Set aside. Place pizza dough on a lightly floured surface and roll into a 12-inch by 17-inch rectangle. Carefully transfer to a lightly greased baking sheet. Spread with an even layer of caramelized onions. Top with California Ripe Olives and cheese. Bake in a 500°F oven for 10-12 minutes. Remove from oven, sprinkle with parsley and transfer to a clean cutting board. Cut into 6 (6-inch by 5 1/2-inch) rectangles and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 477 | |
| Calories from Fat 440 | 92% |
| Total Fat 48.99g | 61% |
| Saturated Fat 8.18g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 37mg | 2% |
| Potassium 136mg | 4% |
| Total Carbs 7.71g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.96g | 2% |
| Protein 3.82g | 6% |
