Mediterranean Onion Tart

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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 16  ounces  frozen white bread dough or 16  ounces  whole wheat bread dough (1 loaf)
• 3  tablespoons olive oil or 3  tablespoons  vegetable oil
• 3  large onions, thinly sliced
• 1  tablespoon  chopped fresh basil or 1  tablespoon thyme leaves or 1  teaspoon dried basil leaves or 1  teaspoon dried thyme leaves
• 1⁄8 teaspoon white pepper
• 2 (2 ounce) cans anchovy fillets, drained
• 10  oil-cured  Greek olives, cut in half and pitted

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.