Pissaladière

Name: Pissaladière (Onion pizza)
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 8 anchovy fillets, cut into long slivers; 4 rounds puff pastry or other dough, each 5 to 6 inches across and about ¼ inch thick; Salt and freshly ground black pepper; 24 good black olives, pitted; 4 rounds puff pastry or other dough, each 5 to 6 inches across and about ¼ inch thick; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 3 large onions, peeled and thinly sliced

Onion pizza

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

The classic pizza of Nice, essentially sautéed sweet onions with salty olives and anchovies. Sliced tomatoes are a good addition here, too, as are a few sprigs of thyme or some basil leaves.

Ingredients

3 tablespoons extra-virgin olive oil
3 large onions, peeled and thinly sliced
Salt and freshly ground black pepper

Starter
Fish course
Pescatarian
Pie
Pizza

Method

Preheat the oven to 400°F. Put the olive oil in a large skillet, turn the heat to medium, and add the onions, along with a big pinch of salt and pepper to taste. Cook, stirring occasionally, until the onions are tender and golden, about 15 minutes.
Use a