Pizza from Provence

  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 14-18 minutes


1sheet puff pastry, thawed
2tablespoons olive oil
3-- yellow onions, thinly sliced
2cloves garlic, minced
1teaspoon dried thyme
1teaspoon dried rosemary
1/2teaspoon sea salt
1/4teaspoon ground black pepper
1/2cup Parmesan cheese, grated
1can sliced California Black Ripe Olives, drained



1. Preheat oven to 475.

2. On a baking sheet sprayed with cooking spray, roll the thawed pastry sheet into a 13×15 inch rectangle.

3. Sauté onions in olive oil until soft and golden.  Add garlic, thyme and rosemary and sauté for 2 minutes more.

4. Remove onions from heat and add salt, pepper and ½ of the grated cheese.

5. Spread onion mixture onto puff pastry.

6. Top onion mixture with sliced black olives followed by remaining Parmesan cheese.

7. Bake at 475 for 14-18 minutes or until pastry is crisp and golden and cheese is lightly browned.  May be served warm or at room temperature. Serves 6. 

Note: Great served a salad of greens with a Dijon vinaigrette.  Fresh herbs will make this dish even better. Triple the amounts used if using fresh herbs.