Sweet Onion Pecan Pizzette

This appetizer was created to go with just about any light white wine. It’s based on a common staple treat in Provence, equal to a Spanish Tapas, known as pissaladiere, the French version of pizza, which is topped with onion, anchovies, and black olives. This can result in a very salty treat-but also wonderful with a local red table wine. You may even try it with Rose, which pairs well with salt. The garnish of pecans, have a subtle flavor and crunch that goes well with the texture of onions.

My wine recommendation is Viognier, Sauvignon Blanc or a White Wine Blend

4 Tablespoons Olive Oil
1 Pound Onions, Finely Chopped
8 Ounces of Pizza Dough
1 Teaspoon Dried Thyme
1 Cup Pecan Halves

(Makes 36 Pieces)

In a large heavy saucepan, heat 2 tablespoons of the olive oil over medium-high heat. Add the onions, stir well, and reduce heat to low, the onions should cook very slowly without coloring at first. Cook for 45 minutes, or until they’re quite mushy—it will seem as if nothing much is happening except that your kitchen smells increasingly good for the first 30 minutes, and then they’ll begin to brown nicely.

Preheat the oven to 450F. On a lightly floured surface, roll the dough out into a 12 inch square about ¼ inch thick. Transfer to a lightly oiled heavy baking sheet. Brush the top of the dough liberally with the remaining 2 tablespoons olive oil and sprinkle the thyme over it. Spread the onions over in a layer. Place the pecan halves in rows
about 2 inches apart. Bake for 15 to 20 minutes, or until a deep golden color. Remove from the oven. Let cool to room temperature, about 30 minutes. Cut into 2-inch
squares between the pecans and serve.