Pissaladiere by Melissa D'arabian |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Onion, Anchovy & Olive pizza A few notes - if you don't have fresh thyme use 3 teaspoons of dried thyme. May also try using anchovy paste (vs. whole anchovies) & spread on pizza dough before placing onions on. Ingredients:
6 medium onions, thinly sliced |
3 tablespoons olive oil |
kosher salt |
3 garlic cloves, minced |
3 tablespoons fresh thyme leaves |
fresh ground black pepper |
8 anchovies, packed in oil |
16 olives, pitted (recommended ( nicoise) |
1 lb pizza dough |
Directions:
1. To make the onion filling:.
2. In a large saute pan, cook the onions with salt in 2 tablespoons olive oil over medium-low heat until very soft & caramelized, about 30 minutes.
3. Add the minced garlic and thyme and cook for an additional 5 minutes.
4. Season the onions with salt, and pepper, to taste. Cook's Note: Slightly under salt to account for the salt from the anchovies and olives.
5. To assemble:.
6. Preheat the oven to 425 degrees F.
7. Stretch the dough into a long rectangle and place on a greased baking sheet. It should almost fit the size of the baking sheet.
8. Spread the onion mixture on the dough, leaving a small border. Arrange the anchovies & olives decoratively over the onions. Brush the exposed dough with the remaining olive oil & bake in the hot oven until golden & cooked through, 15-20 minutes.
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