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Ingredients:
12 anchovy fillets, rinsed, patted dry and chopped
1-1/2 tsp red wine vinegar
2 garlic clove, chopped, divided
6 Tbsp extra-virgin olive oil, divided
Pepper to taste
3 onions, thinly sliced
1 bay leaf
1 Tbsp Urban Accents Herbes de Provence, crushed
Salt & pepper to taste
2 Tbsp chopped fresh thyme
20 pitted oil-cured black olives, sliced
4 7-inch Naan
Directions: In a food processor, combine anchovies, vinegar, half of garlic and pepper to taste. Pulse until well combined. With processor running, add 3 Tbsp olive oil in a slow, steady stream until mixture forms a smooth paste. Refrigerate until ready to grill.
In a large heavy skillet, heat 3 Tbsp olive oil over medium heat. Add onions, rest of garlic, bay leaf, Herbes de Provence and salt and pepper to taste. Cover and cook, stirring occasionally for 20-30 min. Uncover and continue cooking, stirring constantly until most liquid evaporates. Add fresh thyme; cool completely and discard bay leaf.
Preheat grill to medium heat. Lightly brush both side of naan with olive oil. Place naan upside down on grill; cook for 2 min. Turn the breads and quickly spread each with about 1 tsp of the anchovy mixture. Top with onion mixture and sprinkle with olives. Cover and cook for 3-4 min or until bottoms are slightly crisp. Cut into wedges and serve.
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