Ingredients - and I waver very liberally with these:
- 2 tablespoons butter
- 6 yellow onions, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 9" x 13" pizza dough
- 20 anchovy fillets
- 20 black olives in oil, drained
- 2 teaspoons olive oil
- 2 teaspoons chopped fresh thyme
Pissaladière is a savory, Provencal onion tart layered with olives, anchovies, and herbs. Serve it cut into little rectangles for a fabulous appetizer. Be very careful to cook the onions gently. One bit of burned onion will give the whole recipe a bitter flavor.
I chop my onions medium fine (I use my processor), add some olive oil and a little butter to my saucepan, and simmer the onions on low for approximately an hour or until they are golden (do not overcook).
I add roasted red peppers, chopped garlic, thyme, freshly ground coarse pepper and sea salt.
Now this is where I take a short cut: Yes, I could make the dough ... but ... I find it much easier to just purchase pizza dough - the rectangular shape. It comes in a 10" x 13" size.
Heat your oven to 350 degrees and lightly brown your pizza dough. I then remove the pizza dough and then spoon the onions, red peppers and garlic to cover the dough leaving a 1/2 inch edge. I arrange the Provençal olives and anchovies in an attractive pattern. Place the pissaladière back into the hot oven and continue baking until crust is done: approximately 15 minutes. Voila !!
Use a pizza cutter to cut into rectangles. Serve hot or at room temperature