Ingredients

• 1 recipe pizza dough, raised and rested
• 1 stick plus 2 tablespoons butter
• 1 Spanish onion, thinly sliced
• 3 tablespoons chopped mixed herbs such as rosemary, oregano, thyme
• 2 tablespoons olive oil
• ½ cup black olive tapenade
• 2/3 cup assorted black and green olives chopped
• 2/3 cup goat cheese, crumbled
• 6 to 8 anchovy filets

Instructions

Preheat oven to 450 degrees with a pizza stone on the bottom.

Cook onion over medium heat in 2 tablespoons butter until soft and golden about 10 minutes. Set aside to cool.

On a lightly floured surface roll out the dough into ½ inch thick 10 inches in diameter. Scatter with pieces of butter and sprinkle with herbs. Fold dough into thirds. Roll out dough again as before and fold again. Set dough aside for 45 minutes.

Divide dough in half. Roll half the dough into ¼ inch thick 10 inch round. Drizzle with oil and spread with half of tapenade. Add an even layer of half onions; scatter with 1/3 cup shopped olives 1/3 cup goat cheese and half the chopped anchovies. Season with salt and pepper. Repeat.

Bake tarts 10 to 20 minutes depending upon how generous you are with the toppings. They should be brown and the cheese should brown a bit. Serve warm or at room temperature.