Name: Onion Pizza (Pissaladière)
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 or more servings
Cuisine: French
Ingredients: Salt and black pepper to taste; 6 to 8 thin slices tomato, optional; Flour as needed; About 12 Niçoise or other good-quality black olives, pitted and cut in half, optional; 1½ pounds onions, about 3 large or 4 or 5 medium, thinly sliced; 3 tablespoons extra virgin olive oil, plus more as needed; ½ recipe Pizza Dough; 1 teaspoon fresh thyme leaves or ½ teaspoon dried; 6 to 10 anchovies, optional

Preparation info

Makes
4
or more servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

The most exciting pissaladière I ever had was served at the open-air market in the heart of old Nice. It was baked in a wood-burning oven a few blocks away, sent to the market by bicycle, and eaten standing up or at picnic tables shaded by huge awnings. The wedges were gently sweet and intensely salty; the crust, just a half inch thick, was perfumed with the local olive oil and was perfectly browned and crisp. It was so simple—mostly just sweet onions on a wonderful crust.

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