Onion & Tomato Tart With Anchovies

            --Pizza dough--
        4 TB olive oil
        4 lg onions (2 1/2-3 pounds) - sliced
        2 TB slivered garlic
        2 ts fresh oregano or
        1 ts dried oregano
        1 ts rosemary leaves - chopped
        1 TB parsley - chopped
        2 c  ripe tomato or diced and seeded
        2 c  canned diced tomatoes - drained
             Salt and freshly ground pepper
        2 oz can of anchovy fillets - rinsed and patted=dr
      3/4 c  pitted Nicoise olives or pitted
      3/4 c  Kalamata olives - cut in half

Oven 500=B0 F. Prepare pizza dough according to following recipe and let rise in a warm place while preparing topping. Heat 2 tablespoons of olive oil in a saute pan and saute the onions, garlic, oregano, rosemary and parsley over moderate heat until lightly browned. Add tomatoes and remove from heat. Season with salt and pepper and cool. Roll out dough into a large rectangle, 1/4-inch or so thick and place on a pizza peel or back of a baking sheet which has been liberally sprinkled with corn meal. Spread the tomato-onion mixture evenly over top of dough to within 1/2-inch of edge. Arrange the anchovies in a lattice fashion on top and place a pitted olive in the middle of each section. Drizzle with remaining 2 tablespoons of olive oil. Slide tart off onto the brick or tiles in a preheated 500 degree oven and bake for 8-10 minutes or until crust is golden and crisp. Serve warm or at room temperature . Yield: 4-6


Yield: 1 Servings