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Total Time
45mins
Prep 25 mins
Cook 20 mins

From Betty Crocker.com. Wouldn't this be perfect sided with a hearty soup?? I would keep the anchovies off, but that's a personal preference.

Ingredients Nutrition

Directions

  1. Thaw bread dough as directed on package.
  2. Lightly grease cookie sheet.
  3. Heat oil in 10-inch skillet over medium heat.
  4. Stir in onions; reduce heat to low.
  5. Cover and cook about 25 minutes, stirring occasionally, until onions are very tender.
  6. Stir in basil and white pepper.
  7. Flatten dough into rectangle on lightly floured surface.
  8. Roll dough with floured rolling pin into 14x11-inch rectangle.
  9. Place on cookie sheet; let stand 15 minutes.
  10. Spoon onion mixture evenly over dough to within 1 inch of edges.
  11. Arrange anchovies in lattice pattern on onions.
  12. Top with olives.
  13. Let stand 15 minutes.
  14. Heat oven to 425ºF.
  15. Bake 15 to 20 minutes or until crust is golden brown.