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1
Heat oil over medium-low heat in large skillet.
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2
Add onions, garlic, bay leaves, thyme, salt and pepper.
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3
Cover and cook, stirring occasionally, 35 to 45 minutes, or until onions are very soft.
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4
Meanwhile, prepare dough.
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5
Uncover pan, increase heat to medium and cook, stirring, 10 minutes, until liquid has evaporated and onions are brown.
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6
Discard thyme and bay leaves.
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7
Place an inverted baking sheet on oven rack set in lowest position.
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8
Preheat oven to 450F.
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9
Divide dough into 2 balls.
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10
Place 1 ball in center of 15-inch piece of parchment paper.
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11
Flatten into a 10-inch circle.
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12
Spread half of onions over dough, leaving 3?4-inch border.
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13
Arrange half of red pepper strips in crisscross pattern.
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14
Dot with half of olives.
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15
Repeat with remaining dough and toppings.
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16
Slide parchment papers with tarts onto baking sheet.
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17
Bake 10 minutes, until crust is golden.
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18
1 1/2 cups unbleached white flour
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19
1/2 cup whole wheat flour
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20
1 tsp.
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21
instant yeast
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22
3/4 tsp.
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23
salt
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24
1 Tbs.
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25
olive oil, preferably extra virgin
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26
3/4 cup warm water (105110F)
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27
Combine both flours, yeast and salt in food processor; pulse to combine.
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28
With motor running, add olive oil and warm water through feed tube, and process about 15 seconds, or until dough forms a ball.
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29
Turn dough onto lightly floured work surface, and knead just until smooth and manageable, about 1 minute.
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30
Place dough in greased bowl, and turn to coat.
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31
Cover with damp kitchen towel, and let rise in warm, draft-free place until doubled, about 1 to 1 1/2 hours.
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32
(Dough is ready when fingerprint on surface fills in slowly.)
