Advertisement
8
Easy
1 hr 10
By Lisa Clark
Published 2018
When we were growing up, my dad used to make a pizza with olives and anchovies – I loved this pizza but had a problem with the melted cheese (I’m not big on melted cheese). In my first year of cookery school when they showed us how to make a classic French pissaladière, I was so excited that I think I made one weekly for about two years.