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Red onion French pizza with green olive tapenade

Caramelised onion tart, often dubbed ‘French pizza’, makes a tasty starter or light lunch.
Marina Oliphant
4
20M
45M
1H 5M

It’s equally delish served warm or at room temp.

Ingredients

GREEN OLIVE TAPENADE

Method

1.

Preheat oven to 200°C fanforced (220°C conventional). Line a large oven tray with baking paper. Heat oil in a large saucepan over a medium heat. Add onion and oregano. Season. Cook until softened. Reduce heat to low. Cook, stirring regularly, for 30 minutes or until onion is caramelised.

2.

Meanwhile, put tapenade ingredients in a food processor. Blitz until a fine paste forms. Set aside.

3.

Roll pastry until 5–7mm thick. Cut in half to make 2 rectangles. Transfer to prepared tray. Roll edges to crimp into borders.

4.

Spoon onion mixture in a generous layer over pastry within border. Arrange anchovies on top. Bake for 12–15 minutes or until golden.

5.

Squeeze over lemon. Dollop tapenade, or make quenelles using 2 spoons. Serve warm or at room temp.

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