This is a quick item to put together. It resulted from a Tour du Fridge one late evening. It makes a great appetizer, or can anchor a light dinner outside with a salad and cheeses. The pizza shells/flatbreads from Catering Magik are great to have around, and are quite versatile. I make a number of different pizzas using them, both on the grill and in the oven. I also grill them and serve them with Middle-Eastern and Indian style meals.
Heat up the grill or heat the oven to 450°F.
If tapenade and caramelized onions are in the refrigerator, remove and let come to room temperature.
When the grill or oven is hot, brush the crusts with the olive oil. For grilling, put the crusts on the grill and heat until hot, and just starting to crisp. Flip the pizzas and turn down the grill or move them away from direct heat, and paint with tapenade. Scatter onions over the top. Scatter some grated cheese over the onions, and close the lid. Cook until pizzas are hot and cheese is melting.
If using an oven, just oil, smear with tapenade, then onions and cheese, and bake until hot. You can do this on the rack or a sheet pan if you prefer. If using a sheet pan, put the empty pan in the oven when pre-heating so the pan is hot and crisps the bottom of the crusts a little. Total cooking time should be around 8-12 minutes.
Cut and serve.
YIELD: 4 servings as part of a meal, 4-6 as an appetizer
SOURCE: Chef Andrew Cohen