• 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


  • 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.


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