Name: Pissaladiere (Onion, Olive, and Anchovy Pizza)
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: All-purpose flour - 1 ¼ cups; Salt - ½ teaspoon; Cold unsalted butter, cut into 1/2-inch pieces - ¼ cup; Olive oil - 2 tablespoons; Water, or as needed - 2 tablespoons; Olive oil - 3 tablespoons; Onions, thinly sliced - 2 ½ pounds; Garlic, minced - 3 cloves; Small bay leaf - 1; Chopped fresh thyme - 1 teaspoon; Drained capers - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Niçoise olives, pitted and coarsely chopped - 20 large; Anchovy fillets - 16

Pissaladiere (Onion, Olive, and Anchovy Pizza)

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pissaladiere (Onion, Olive, and Anchovy Pizza)

1. All-purpose flour - 1 ¼ cups

2. Salt - ½ teaspoon

3. Cold unsalted butter, cut into 1/2-inch pieces - ¼ cup

4. Olive oil - 2 tablespoons

5. Water, or as needed - 2 tablespoons

6. Olive oil - 3 tablespoons

7. Onions, thinly sliced - 2 ½ pounds

8. Garlic, minced - 3 cloves

9. Small bay leaf - 1

10. Chopped fresh thyme - 1 teaspoon

11. Drained capers - 1 tablespoon

12. Salt and ground black pepper to taste - 1 tablespoon

13. Niçoise olives, pitted and coarsely chopped - 20 large

14. Anchovy fillets - 16

How to cook deliciously - Pissaladiere (Onion, Olive, and Anchovy Pizza)

1. Stage

Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.

2. Stage

Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf.

3. Stage

Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.

4. Stage

Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.

5. Stage

Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.