New This Month

Caramelized-Onion Tart with Olives and Anchovies


This tart-pizza dotted with already-made onions and olives takes less than 20 minutes to prepare.

  • Servings: 8

Source: Everyday Food, December 2009


  • All-purpose flour, for rolling
  • 1/2 pound pizza dough, thawed if frozen
  • 1/4 cup cornmeal
  • 1/2 cup Caramelized Onions
  • 2 garlic cloves, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 can or jar (2 ounces) anchovies, drained and separated
  • 1/2 cup Nicoise or Kalamata olives, pitted and halved
  • Coarse salt and ground pepper


  1. Preheat oven to 500 degrees. On a lightly floured surface, roll dough into an 11-by-16-inch rectangle. Sprinkle cornmeal on a rimmed baking sheet and place dough on top.

  2. Spread onions over dough, leaving a 1-inch border. In a bowl, combine garlic with 1 tablespoon oil; arrange over onions and top with anchovies and olives. Season with salt and pepper. Brush edges of dough with 2 tablespoons oil. (If desired, score into individual servings before baking.) Bake until crust is golden brown and releases easily when a large metal spatula is slid underneath, 9 to 11 minutes. Serve warm or at room temperature.

Cook's Notes

For a great party snack, score tart into squares before baking. To serve, simply pull apart.

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