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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
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.
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