Name: Pissaladiere (french pizza)
Ingredients: 1 pound pizza dough; 2-3 large sweet onions, thinly sliced; 3 tablespoons olive oil; 1 1/2 teaspoons dried Herbes de Provence; 3 tablespoons tomato paste concentrate; 2 ounce tin anchovy fillets, drained; 6 cloves of garlic, peeled and sliced; 1/2 cup Niçoise or Kalamata olives

Ingredients

1 pound pizza dough

2-3 large sweet onions, thinly sliced

3 tablespoons olive oil

1½ teaspoons dried Herbes de Provence

3 tablespoons tomato paste concentrate

2 ounce tin anchovy fillets, drained

6 cloves garlic, peeled and sliced

½ cup Niçoise or Kalamata olives

Steps

For the topping: Heat 2 tablespoons of olive oil in a large pan over a medium heat. Add the sliced onions, season lightly with the Herbes de Provence, and freshly ground black pepper. Reduce heat and cook onions, stirring from time to time, until they are transparent, but not browned, about 20 minutes. Remove from the heat to cool.
Preheat oven to 350 degrees. Roll dough out on silicone baking mat, such as Silpat, or lightly floured surface into a thin, flat 10”x14” rectangle. Turn up a border all round the edges, approximately 1/2’inch wide.
Spread the bottom of the dough with a thin coating of tomato paste. Spread the onion mixture evenly over the dough. Arrange the anchovy filets over the onions in diagonal rows, approximately 3” apart. In between the rows of anchovies, alternate olives and garlic slices. Sprinkle lightly with additional Herbes de Provence and freshly ground black pepper.
Bake on a sheet pan for 30-45 minutes, until golden brown and crisp. Cut into slices and serve.
COOK’S NOTES: I use my Pizza dough, or purchase ready made. I have also used puff pastry, for a richer crust, great for small appetizer bites. Tomato paste in a tube is great to have on hand, when you just need a little. Using high-quality anchovy fillets really makes a difference, worth the splurge. Also, Niçoise olives really make this special, but for this everyday beauty I used Kalamata olives which I always keep on hand.
👨‍🍳