Provencal Style Pizzette with Onions

For the pizzette, sauté the onions with sea salt in olive oil. Season with garlic, thyme and pepper. Saute the onions for 45 minutes at reduced temperature with the lid closed, stirring frequently.

Add capers and season repeatedly. Roll out the dough and cut out small slices. Spread the onion mixture evenly over the bottoms. Top with anchovy strips and the olives and drizzle with the remaining oil.

Bake the pizzettes for 15 to 20 minutes in an oven preheated to 230 °C until the edges are crisp and well browned. Serve hot or lukewarm

Preparation Tip:

The ingredients are calculated for 16 to 20 pizzettes.

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