Pissaladiere

Ingredients

• 5 lbs. onions, sliced
• 1/4 cup extra virgin olive oil
• 2 long sprigs rosemary, leaves removed
• handful fresh thyme, leaves removed
• anchovy paste
• nicoise olives
• anchovy fillets
• Dough:
• 3 cups flour
• 2 1/4 teaspoons yeast
• 1 1/4 cups water
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil

Method

• Cook the onions and seasoning over low heat for 45 minutes, covered. Uncover and cook another 45 minutes until lightly caramelized and syrupy.
• Meanwhile, make the dough. Place half of the flour in a mixing bowl and mix with yeast. Add water and mix at medium speed on a heavy duty mixer for about 5 minutes. Add salt and olive oil. Add flour, mixing in with dough hook, until dough is stiff but pliable, about 8 more minutes. Allow to rise until double, about 2 hours. Shape into pizza shape and allow to rest for about 30 minutes. Place onion topping on top with olives and anchovies and bake for about 15-20 minutes until crust is brown.

Notes

• Description:
• "The street fare of Nice....also great as an appetizer."
• SERVINGS: 8
• SOURCE: Apple Charlotte Cooking Co.