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A 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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2004 - 2010 MEDITERRASIAN.COM
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