Title: Monk's Pissaliere (A Sort of a Pizza)
Categories: Canadian Pizza
Yield: 1 Servings
| 3 | tb | Olive oil |
| 6 | | Onions peeled & sliced |
| 1 | lb | Frozen puff pastry, |
| | | Defrosted |
| 2 | tb | Fresh savory or thyme |
| 3 | md | Tomatoes peeled |
| 2 | | Tins anchovy fillets rinsed |
| | | Well |
| 1/2 | c | Black olives (preferable |
| | | Nicoise) |
| | | Freshly ground pepper (to |
| | | Taste) |
Heat olive oil in frypan over medium heat. Add onion and cook until soft
and golden but not brown. This will take approx. 30-40 minutes stirring
frequently and watching carefully so that onions do not brown. ADD extra
oil if necessary. Meanwhile roll out pastry very thinly on floured surface,
then place on a greased 15x9 inch(2L) pan. Generously prick with fork and
refrigerate. When onions are cooked slightly. PREHEAT oven to 450F.(220C)
spread cooled onions over pastry. Slice tomatoes and arrange over pastry.
Slice tomatoes and arrange over onions. Top with anchovies ( if you like
them) and olives. Season with fresh ground pepper ( to taste) BAKE 20
minutes. Cut into squares and serve warm or at room temperature. Can be
served with drinks or as a first course for 6. Friar Bob, The MONKS'
COOKBOOK, Montreal Qc.