Pissaladière
This 1,000-year-old recipe comes from the south of France and really packs a flavour punch with the sweet onions, salty fish and funky olives. If anchovies really aren’t your thing, you could substitute with strips of seaweed or dried mushrooms soaked in soy and fish sauces.
Ingredients
- 1 pound pizza dough
- 2-3 cups caramelized onions
- Sprig of thyme
- 1 tin anchovy fillets
- ⅓ cup black olives pitted
- Cooking oil
- Salt
Instructions
- Lightly grease a large baking sheet (we use an 18-by-13 inch sheet). Roll out the dough to cover the entire bottom of the sheet pan (it will relax a little as it sits, so you need to make it slightly bigger than you appear to need). Spread a layer of caramelized onions over the surface of the dough, leaving an approximately one-inch space around the edge and not much more than a quarter-inch deep. Arrange the anchovies and olives in a pattern, evenly on top of the onions.
- Preheat the oven to 375 ℉.
- Bake the pissaladière for about 15 minutes or until the top of the dough becomes golden. Remove from the oven and allow it cool before serving.
