Oven-fresh bread is good enough on its own, but when it's laced with olives and topped with crispy onions, it's fabulous.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2004
- 1 lb pizza dough
- 1/4 cup coursely chopped oil-cured olives
- 2 tsp (10 ml) olive oil
- pinch sea salt (optional)
- pinch kosher salt (optional)
- 1/4 cup thinly sliced red onion
- 1 teaspoon minced fresh rosemary (or 1/4 tsp/1 mL dried)
Grease 9-inch (2.5 L) square metal cake pan. Roll out dough to 12- x 6-inch (30 x 15 cm) rectangle; sprinkle with olives. Fold in half to make 6-inch (15 cm) square; pat into pan. Cover with plastic wrap; let rise until doubled in bulk, 30 minutes.
With fingertip, make indents in dough. Brush with oil; sprinkle with salt (if using), onion and rosemary. Bake in centre of 450°F (230°C) oven until golden brown, 30 to 40 minutes. With spatula, remove from pan; let cool on rack. (Make-ahead: Let cool; cover with plastic wrap and set aside for up to 24 hours. Reheat in 350°F/180°C oven, 10 minutes.) Cut into 4 strips; cut each in half. Serve warm.
Nutritional facts <b>Per piece:</b> about
- Sodium 397 mg
- Protein 4 g
- Calories 176.0
- Total fat 5 g
- Cholesterol 2 mg
- Saturated fat 1 g
- Total carbohydrate 28 g
- Iron 10.0
- Folate 8.0
- Calcium 2.0