Title: Monk's pissaliere (a sort of a pizza)
 Categories: Canadian, Pizza
      Yield: 1 Servings
 
      3 tb Olive oil
      6    Onions peeled & sliced
      1 lb Frozen puff pastry,
           Defrosted
      2 tb Fresh savory or thyme
      3 md Tomatoes peeled
      2    Tins anchovy fillets rinsed
           Well
    1/2 c  Black olives (preferable
           Nicoise)
           Freshly ground pepper (to
           Taste)
 
  Heat olive oil in frypan over medium heat. Add onion and cook until
  soft and golden but not brown. This will take approx. 30-40 minutes
  stirring frequently and watching carefully so that onions do not
  brown. ADD extra oil if necessary. Meanwhile roll out pastry very
  thinly on floured surface, then place on a greased 15x9 inch(2L) pan.
  Generously prick with fork and refrigerate. When onions are cooked
  slightly. PREHEAT oven to 450F.(220C) spread cooled onions over
  pastry. Slice tomatoes and arrange over pastry. Slice tomatoes and
  arrange over onions. Top with anchovies ( if you like them) and
  olives. Season with fresh ground pepper ( to taste) BAKE 20 minutes.
  Cut into squares and serve warm or at room temperature. Can be served
  with drinks or as a first course for 6. Friar Bob, The MONKS'
  COOKBOOK, Montreal Qc.