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Pissaladiere
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pissaladiere is the Provençal equivalent
of an Italian pizza. The sweetness of the caramelized
onions on the pissaladiere are balanced with the
saltiness of the anchovies. |
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Slice
onions |
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Heat 3 tablespoons of extra virgin olive
oil in a large frying pan over a medium-low
heat. Add the sliced onions and cook gently
for 40 minutes, stirring occasionally,
until caramelized. Add 1 clove of minced
(crushed) garlic, ¼ teaspoon salt,
¼ teaspoon freshly ground black
pepper and ¼ teaspoon dried
thyme and cook, stirring, for 2 minutes.
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Spread
the onion mixture over the crust |
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Spread
the onion mixture evenly over 1 pre-made 12 x
8-inch rectangular pizza crust (or use a 12-inch
round pizza base), leaving a ½-inch border
around the edge. |
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Arrange
10 anchovy
fillets (halved lengthwise) in a criss-cross
pattern over the onions.
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Place
halved olives on top |
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Place
7 pitted and halved black
olives in between the anchovies, cut side
down. |
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Bake
the pissaladiere and
serve
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Place
the pissaladiere in a preheated 230°C/450°F
oven, directly on the oven rack, and bake
for 10 minutes. Remove from the oven and
cut into four pieces to serve.
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