Name: La-pizza Jeannette (Pizza with onions, tomatoes, cheese, and niçoise olives)
Yield: For 6
Cuisine: French
Ingredients: 1 ounce (30 g) tiny black niçoise olives, pitted and halved or quartered, depending on size; ⅔ cup (1½ dL) quick tomato sauce; 2 pounds (900 g) onions, peeled and sliced; 1 recipe pâte à croustade; ¼ cup (½ dL) olive oil; ½ cup (45 g) each of grated Gruyère and Parmesan cheese, mixed together; 1 teaspoon salt; Freshly ground pepper

Preparation info

For
6

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

1 recipe pâte à croustade
¼ cup (½ dL) olive oil

Method

Make the dough and allow it to chill while you prepare the onions.

Heat the oil in the saucepan or skillet, add the onions, and stir them for a minute or two over medium heat to coat them with the oil. Cover the pan and lower the heat; cook the onions for 15 to 20 minutes, stirring them from time to time, until they are beginning to be tender.

Uncover the pan and continue cookin