Mediterranean Onion Tart

• 16 ounces frozen white bread dough or 16 ounces whole wheat bread dough (1 loaf)
• 3 tablespoons olive oil or 3 tablespoons vegetable oil
• 3 large onions, thinly sliced
• 1 tablespoon chopped fresh basil or 1 tablespoon thyme leaves or 1 teaspoon dried basil leaves or 1 teaspoon dried thyme leaves
• 18 teaspoon white pepper
• 2 (2 ounce) cans anchovy fillets, drained
• 10 oil-cured Greek olives, cut in half and pitted

1. Thaw bread dough as directed on package.
2. Lightly grease cookie sheet.
3. Heat oil in 10-inch skillet over medium heat.
4. Stir in onions; reduce heat to low.
5. Cover and cook about 25 minutes, stirring occasionally, until onions are very tender.
6. Stir in basil and white pepper.
7. Flatten dough into rectangle on lightly floured surface.
8. Roll dough with floured rolling pin into 14x11-inch rectangle.
9. Place on cookie sheet; let stand 15 minutes.
10. Spoon onion mixture evenly over dough to within 1 inch of edges.
11. Arrange anchovies in lattice pattern on onions.
12. Top with olives.
13. Let stand 15 minutes.
14. Heat oven to 425 degrees F.
15. Bake 15 to 20 minutes or until crust is golden brown.

bread, olive oil, onions, fresh basil, white pepper, anchovy fillets, oil

Taken from www.food.com/recipe/mediterranean-onion-tart-54815 (may not work)