This French pizza is a savory specialty from Nice. While it calls for mild, tender Vidalia onions–one of the great pleasures of spring!–you can use other yellow onions if Vidalias are unavailable and still end up with a deliciously satisfying meal.
Caramelizing the onions makes them richly sweet, and using frozen pizza dough makes this free-form tart so easy to make. Serve with a simple salad or side, and you have a great supper!
1/4 cup extra-virgin olive oil
2 large Vidalia or other sweet yellow onions, thinly sliced
Salt and freshly ground black pepper
1 frozen pizza dough, thawed
1/2 cup pitted and halved nicoise olives
1. Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the onions, cover, and cook until softened, about 5 minutes. Season with salt and pepper to taste, reduce heat to low and continue to cook, stirring a few times, until the onions are very soft, golden brown, and caramelized, 30 to 40 minutes. Remove from the heat and allow to cool.
2. Punch the dough down. On a lightly floured work surface, roll out into a rectangular shape about 1/4 inch thick. Transfer to a lightly oiled baking sheet, cover with a cloth, and let rise in a warm place for 30 minutes. Meanwhile, preheat the oven to 400F.
3. Drizzle the dough with the remaining 2 tablespoons olive oil. Spread the onions on top and dot with the olives. Bake on the bottom oven rack until the crust is golden brown, 30 to 35 minutes. Let cool slightly cut into squares, and serve warm or at room temperature.
Adapted from Vegan Planet, by Robin Robertson (Harvard Common Press, 2003). Copyright (c) 2003 by Robin Robertson. Reprinted by permission of Harvard Common Press.
Adapted from Vegan Planet, by Robin Robertson (Harvard Common Press, 2003).