Pissaladière

These days nearly every small baker in the South of France makes pizza. You buy it cut into squares or baked in the familiar circle. In the part of Provence that borders Italy you’ll find this version, made without tomatoes but with plenty of sweet-tasting onions cooked slowly in olive oil, and a few anchovy fillets and black olives. It is very good and makes an excellent first course or can be taken as part of a picnic meal.