Serves: 5
Total Calories: 1,673
Yield: 10x15 inch pizza

2 tablespoons olive oil
3 large Spanish onions thinly sliced
6 cloves garlic chopped
1 1/2 teaspoons herbes de Provence or 1 tablespoon fresh rosemary
1/2 teaspoon sea salt
2 to 3 tablespoons cornmeal
Dough for Rosemary and Garlic Focaccia
1 cup sliced black olives

1. Heat the oil in a large skillet over low heat. Add the onions and garlic, and saute, stirring occasionally, for about 2 hours or until the onions are caramelized and reduced in volume to about a quarter of the raw amount.
2. Add the herbes de Provence and salt to the onions, mix well, and let cool a bit.
3. Oil an 10-x-15-inch baking sheet and sprinkle with cornmeal. Place the dough on the sheet, and press it over the surface with your hands. Flatten it further with a rolling pin. Spread the onion mixture on top, scatter with olives, and let rise 30 minutes.
4. Bake on the bottom rack of a 400°F oven for 15 minutes, or until the bottom of the crust is golden brown.
5. Cut the hot pizza into squares and serve.

Nutritional Facts:

Serves: 5
Total Calories: 1,673
Calories from Fat: 418

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