Mini Pissaladière with Olives and Thyme

Servings: 6
Prep time: 10
Cooking time: 20
  • - 300 g of dough for pizza
  • - 500 g of onions
  • - 50 g of olives
  • - 6 fillets of dried tomatoes
  • - thyme
  • - half a piece of garlic
  • - ½ clove garlic
  • - oil
  • - salt
  • - pepper
  1. Preheat the oven to 230 ° C.
  2. Finely chop the onions. Soak the dried tomatoes in warm water and change it 2 or 3 times to unsalt them well.
  3. Mince the garlic and let it brown in a large pan with 2 tablespoons oil.
  4. Add the onions and let them dry on medium heat for about 10 minutes; mix them often, being careful not to make them stick: add a few tablespoons of water if necessary. Season with salt and pepper.
  5. Roll out the pizza dough to a thickness of about one cm. Get discs with a mold from the diameter of 8 cm and arrange on a baking sheet covered with baking paper, leaving a few centimeters between the one and the other.
  6. Drain the sun-dried tomatoes, dry them and slice them thin enough.
  7. Distribute the onions on the dough discs and decorate with 2 or more strips of tomato, for example with a x decoration, garnish with olives, thyme and season with a little oil.