Pissaladiere - Onion, Anchovy and Olive Flat Bread
This easily made classic tart has a bread-like crust that's covered in caramelized onions and studded with black olives and anchovies The anchovies are layered in a in a cross-hatch design with olives in the middle of each diamond. After baking, the anchovies' sharpness mellows out.
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Servings: 6
Equipment
- Three bowls
- Large skillet
Ingredients
- 1 lb Store-bought pizza dough
- 2 oz. Can or jar of anchovies in olive oil
- ½ cup Milk
- 3 Tbsp Extra virgin olive oil
- 3 ½ lb Onion, peeled and sliced thin
- 10 count Black olives, pitted and halved Nicoise or Kalamata olives work best
- 6 stems Fresh thyme or 1 tsp dried
- 1/2 tsp Salt
Instructions
- Shape dough into a ball and place in a lightly oiled bowl, cover and put aside unrefrigerated. Soak anchovies in milk and put aside.
- In a 12-inch skillet, heat 2 tbsp olive oil over medium heat until it shimmers. Add sliced onions to the pan along with thyme and salt. Cook uncovered over low-low heat until golden brown, about 45 minutes. Stir often. Transfer caramelized onions to a bowl to cool.
- Set oven rack to middle and preheat oven to 475° (245°C). On a lightly floured work surface, roll dough into a ½" thick rectangle, accuracy isn't important. Place flat dough on a lightly greased baking tray.
- Leaving a one-inch border, spread onions over surface of the dough. Rinse soaked anchovies in water then make diamond design over onions. Place ½ olive in middle of anchovy diamond shapes.
- Drizzle with remaining olive oil and bake until crust is golden brown, about 15 minutes. Lightly salt and serve right away.
Notes
- Watch onions, if they begin to look black, add 1 tbsp water and stir.
- Frozen puff pastry or bread dough can replace pizza dough nicely.
Nutrition
Calories: 375kcal