My mom always made onion pie shaped into rectangle with a top dough. The filling was outrageous.
This appetizer is a modified version.
1/2 cup black calamata olives, halved, pitted of course
1 - 15 oz can chopped tomatoes, drained very well
1 large white onion, sliced
Salt and pepper to taste
2 TBS Pesto
2 anchovies, chopped
Lay 2 flatboards on cookie sheet.
In frying pan, add 1 TBS olive oil, and saute the sliced onion. Takes approximately 20 minutes to get to browned stage.
In bowl, combine drained tomatoes, olives, remaining olive oil, and anchovies.
Preheat oven to 375.
Spread the pesto on the flatboards. Top the pesto with the cooked onions. Top onions with remaining ingredients.
Sprinkle with grated cheese.
Place into the oven. Cook for 17-20 minutes or until the flatboards get crispy around the edges and everything gets cooked through.
You can add crumbled feta cheese to the mixture, if you like.
Cut into squares, using a pizza cutter or sharp kitchen shears.
Enjoy with some chilled Pino Grigio.....salute!