Reply Wed 22 Mar, 2006 10:50 pm
I used to make an onion pizza, which involved carmelizing onions in a saute pan and then adding them to the top of a thinly rolled pizza dough. Might have added some capers... and small bits of black olives or... for those who can handle them, bits of anchovy. I understand this won't appeal to everyone.
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Reply Thu 23 Mar, 2006 03:28 am
Greyfan, these sound very good. I'll have a go.

The first one sounds very like part of a "tarte tatin" recipe and could be adapted as such.
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