This is a great appetizer that will really wake up the palate before dinner. It can be made ahead and served at room temperature or served hot.
For the crust:
1 pkg of active dry yeast
1 cup of warm water
Extra virgin olive oil
3 cups of flour
1 teaspoon of salt
For the topping:
4 Tbsp of extra virgin olive oil
3 lbs of vidalia onions sliced thin
1 Tbsp each of fresh chopped parsley, thyme and marjoram
Salt and pepper
4 Preserved lemons coarsely chopped
4 oz of freshly grated parmesan cheese
No nutrition information available
For the crust: Dissolve the yeast in 1 cup of warm water and proof. Add 2 Tblsp of olive oil. Sift flour and salt together and add yeast water. Mix well. Turn out onto a floured surface and knead until you have a smooth and elastic dough. Add more flour if too sticky. Shape into a ball and place into large oiled bowl for an hour or until dough has risen to twice original size.
For the topping:
In a 9 inch cast iron skillet heat 4 Tbsp of olive oil until hot. Add thinly sliced Vidalia onions to the skillet and season with salt and pepper. Turn heat down to medium high and saute for 5 minutes while stirring. Once the onions have sweat add the chopped herbs, turn down the heat, cover the skillet and simmer for 40 minutes stirring from time to time. After 40 minutes remove the cover, raise the heat to medium low and continue to cook until moisture has evaporated and onions and herbs have cooked down, about 30 minutes. Season with salt and pepper to taste. Set aside.
To assemble pie: Preheat oven to 450 degrees. Roll dough out on floured surface to a rectangle measuring approx. 10 X 16 inches. Place into the same size pan that has been oiled and sprinkled with cornmeal.
Spread Vidalia onions evenly over the crust. Sprinkle the chopped preserved lemons over the onions. Then add the parmesan cheese.
Bake in 450 degree oven for 15-20 minutes until the crust is golden brown. Cut into rectangles and serve. This appetizer can be served hot or at room temperature.