Pissaladière with Tomato Coulis and Goat Cheese

Serves 6

• 1 tablespoon + 2 teaspoons olive oil
• 2 onions, thinly sliced
• ¼ teaspoon salt
• 4 large tomatoes, chopped (about 4 cups)
• 1 teaspoon sugar
• 1 tablespoon balsamic vinegar
• ½ recipe (about 1 pound) Whole Wheat Pizza Dough
• 4 ounces reduced-fat soft goat cheese
• 10 niçoise olives, pitted and chopped
• 1 teaspoon dried thyme

1 Place rack on lowest rung of oven. Preheat oven to 450ºF. Spray 10½ × 15½-inch jelly-roll pan with nonstick spray.

2 Heat 1 tablespoon of oil in large nonstick skillet over medium heat. Add onions and salt; cook, stirring, until onions are golden, about 15 minutes. Transfer to plate.

3 To make tomato coulis, heat remaining 2 teaspoons oil in same skillet. Add tomatoes and sugar; cook, stirring, until liquid is almost evaporated, about 10 minutes. Add vinegar and simmer until evaporated, about 1 minute.

4 With floured hands, stretch and press dough onto bottom of prepared jelly-roll pan. Spread onions evenly over dough; spoon tomato coulis over. Sprinkle evenly with goat cheese, olives, and thyme. Bake until crust is golden and cheese is softened, about 20 minutes. Cut into 6 squares. Serve warm.

Per serving (1 square): 241 Cal, 11 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 3 mg Chol, 410 mg Sod, 31 g Total Carb, 8 g Sugar, 5 g Fib, 6 g Prot, 23 mg Calc. PointsPlus value: 6