1. Thaw the bread as directed on package. 2. Heat oil in 10 inch skillet over med-high heat. 3. Stir in onions; reduce heat. 4. Cover and cook about 25 minutes, stirring occasionally, until onions are very tender. 5. Stir in basil and white pepper. Remove from heat. 6. Lightly greast cookie sheet. 7. Shape dough into flattened rectangle on lightly floured surface. 8. Roll dough with floured rolling pin into rectangle, 14x11 inches. 9. Place on cookie sheet; let rest 15 minutes. 10. Spoon onion mixture evenly over dough to within 1" of edge. 11. Arrange anchovies in lattice pattern on onions. 12. Top with olives. Let tart rest 15 minutes. 13. Heat oven to 425°. 14. Bake 15 - 20 minutes or until crust is brown. 15. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
