Ingredients
1
loaf (16 ounces) frozen white or whole wheat bread dough
3
tablespoons olive or vegetable oil
3
large onions, thinly sliced
1
tablespoon chopped fresh basil or thyme leaves or 1 teaspoon dried basil leaves or thyme leaves
1/8
teaspoon white pepper
2
cans (2 ounces each) anchovy fillets, drained
10
oil-cured Greek olives, cut in half and pitted
Preparation
Thaw bread dough as directed on package. Lightly grease cookie sheet.
Heat oil in 10-inch skillet over medium heat. Stir in onions; reduce heat to low. Cover and cook about 25 minutes, stirring occasionally, until onions are very tender. Stir in basil and white pepper.
Flatten dough into rectangle on lightly floured surface. Roll dough with floured rolling pin into 14x11-inch rectangle. Place on cookie sheet; let stand 15 minutes.
Spoon onion mixture evenly over dough to within 1 inch of edges. Arrange anchovies in lattice pattern on onions. Top with olives. Let stand 15 minutes.
Heat oven to 425°F. Bake 15 to 20 minutes or until crust is golden brown.
