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Dairy Appetizer, Mediterrane, Provence 6 Servings

INGREDIENTS

1/2 Recipe pizza crust, see
recipe
2 T Olive oil
2 lb White or yellow onions
finely chopped
Salt, to taste
3 Garlic cloves, minced
1/2 Bay leaf
1 t Fresh thyme leaves, 1 to 2
Freshly ground pepper, to
taste
1 T Drained capers, rinsed and
pureed in a mortar and
pestle
12 Anchovy fillets, soaked in
water or milk for
15-minutes

INSTRUCTIONS

Make the pizza dough and prepare the onions while it rises. Heat the
oil in a large, heavy-bottomed, nonstick skillet over medium-low heat
and add the onions and a little salt. When the onions begin to  sizzle,
give them a stir and add the garlic, bay leaf, thyme and  pepper. Turn
down the heat to low, cover and cook slowly for 45  minutes to an hour,
stirring often. The onions should melt down  almost to a puree. If they
begin to stick, add water a few  tablespoons at a time. Stir in the
capers, taste, and adjust  seasonings.  Preheat the oven to 475
degrees. Roll out the dough about - to -inch  thick and line an oiled
14-inch round or rectangular pizza pan or  baking sheet. Pinch a
generous lip around the edge. Spread the onions  over the dough in an
even layer.  Cut the anchovy fillets in half and distribute them over
the dough,  making an "X" with every two pieces. If you are not using
anchovies,  reserve a quarter of the dough; after topping with the
onions, roll  out the remaining dough and cut into strips. Make a
lattice  decoration on top of the dough.  Bake for 15-20 minutes, until
the edge are brown and the onions are  beginning to brown. Remove from
the heat. Serve hot or cold.  Advance preparation: The filling can be
made a day ahead of time and  held in the refrigerator. The dough can
be frozen, either before or  after rolling it out. If you have rolled
it out, top with the onions  before thawing and put directly into the
preheated oven.  Nutrition information per serving: 315 calories, 7
grams fat, 703  milligrams sodium, 10 grams protein, 53 grams
carbohydrate, 4  milligrams cholesterol.  From "Provencal Light," by
Martha Rose Shulman (Bantam, 1994).  >Recipes from "An evening in
Provence," February 18, 1998, By ANN  BURGER, Post and Courier Food
Editor, 1998-Feb-18
http://www.charleston.net/pub/entertain/food/hea0218.htm  Notes:
Pissaladiere is a Provencal onion tart. Its name comes from  the word
"pissalat" or "pissala," a paste made of anchovies and olive  oil
seasoned with cloves, thyme and a bay leaf. If you don't like the
anchovies that decorate the tart, you can reserve some dough to
garnish the crust.  >Edited by Pat Hanneman (Kitpath) 98mar  Recipe by:
PROVENCAL LIGHT, by Martha Rose Shulman  Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on  Mar 23, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 400
Calories From Fat: 115
Total Fat: 12.8g
Cholesterol: 39mg
Sodium: 984.7mg
Potassium: 147.7mg
Carbohydrates: 60.6g
Fiber: <1g
Sugar: <1g
Protein: 9.9g


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