The original pissaladière, the French version of pizza, used bread dough, but I prefer the pastry version as they make it in Nice.
Heat the olive oil in a pan and cook the onions gently for about 15 minutes or until soft but not brown. Season.
Meanwhile, make pastry with the flour, butter, water, and a good pinch of salt (or buy it). Grease a 12-inch flan or tart pan. Roll out the pastry to ¼ inch thick and line the pan. Roll out the pastry trimmings and cut into long strips ½ inch wide; reserve.
Save 3 or 4 anchovy fillets for decoration, and arrange the rest on the bottom of the pastry case. Spread the onions on top of the anchovies. Arrange the strips of pastry in a lattice design on top and push black olives into the onions through the holes in the lattice. Decorate with the reserved anchovy fillets cut into little squares.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.