French-style onion and anchovy pizza

French-style onion and anchovy pizza

Pissaladière

By
From
Taste le Tour
Serves
6

From the Provence – Côte d’Azur region by Philippe Mouchel

The sunny Côte d’Azur on the coastal region of France next to Italy is typified by this Pissaladière, a flavoursome French-style pizza much loved as a snack or as an appetiser served with drinks.

Ingredients

Quantity Ingredient
50g butter
3 large brown onions, very finely sliced
500g ready-to-use bread dough, or a large ready-to-use pizza base
3 tablespoons extra-virgin olive oil
20 anchovy fillets, drained of oil
25 black olives, pitted
25 small sprigs of thyme, about 1 cm long
freshly ground black pepper
a little plain flour, dust the bench

Method

  1. Preheat oven to 190°C. Line a baking sheet with baking paper.
  2. Heat the butter in a large, non-stick frying pan. Add the onions and cook on a low heat for about 20 minutes, stirring from time to time. Don’t try to cook the onions too fast or they will burn and taste unpleasant. Allow the onions to cool slightly before using.
  3. Roll the bread dough out to a thickness of about 5 mm and carefully lift it onto the prepared baking sheet. Brush with a little of the extra-virgin olive oil.
  4. Spread the cooked onions on top of the dough, leaving a margin of about 2 cm at the edges. Decorate with the anchovy fillets, making a criss-cross pattern. Arrange the olives and sprigs of thyme in the spaces between the anchovies and season with a little black pepper.
  5. Bake for about 15 minutes or until the pastry is brown and crisp and it smells wonderful. Cut into pieces and serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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