The French provençal version of pizza! Pissaladière is a specialty of Nice, which is on the Mediterranean coast.
Serves: 4Hands-on: 25 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 1 ready-made pizza crust (13.8 oz.)
- 4 lbs. onion, peeled and thinly sliced
- 1⁄3 cup olive oil
- 1 garlic clove, unpeeled
- 1 bay leaf
- 1 Tbsp. thyme
- 1 Tbsp. rosemary
- 1⁄4 tsp. salt
- 1 Tbsp. ground black pepper, plus extra for sprinkling
- 18 anchovy fillets, drained
- 36 black olives, unpitted
- Roll out your dough on a parchment paper sheet, and stretch it to a 10-by-15-inch rectangle. Then put a damp cloth on it and let it rise till it doubles in height.
- Peel the onions and cut them in very thin slices. Put a large nonstick skillet on medium-high heat. Add the olive oil and onion. Cook for 1 minute. Add the unpeeled garlic clove, the bay leaf, thyme, rosemary, salt, and pepper, stirring continuously. Reduce the heat to very low. Cover and simmer for around 45 minutes. From time to time, check the onions, stir them, and let the steam escape before putting the cover back on. They should slowly shrink and caramelize.
- If there’s still water at the end, bring the heat to high for 5 minutes, cover off. Remove garlic and the bay leaf.
- Preheat your oven at 500°F. Uncover the pizza dough and re-roll until it’s 1⁄8 inch thick. The pissaladière is always a rectangle, and it should be about the size of your baking rack or pizza stone. Spread the onions evenly on the dough. Then arrange the anchovy fillets on it in small rectangle shapes. Put an olive at the center of each rectangle. Put in the hot oven for 20 minutes. Just as you take it out of the oven, sprinkle with pepper.
- Serve immediately.