Pissaladiere by Melissa D'arabian

Onion, Anchovy & Olive "pizza" A few notes - if you don't have fresh thyme use 3 teaspoons of dried thyme. May also try using anchovy paste (vs. whole anchovies) & spread on pizza dough before placing onions on.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 1 pizza

Ingredients

• 6  medium onions, thinly sliced
• 3  tablespoons olive oil
•  kosher salt
• 3  garlic cloves, minced
• 3  tablespoons fresh thyme leaves
•  fresh ground black pepper
• 8  anchovies, packed in oil
• 16  olives, pitted (recommended ( nicoise)
• 1  lb  pizza dough

Directions

1. To make the onion filling:.
2. In a large saute pan, cook the onions with salt in 2 tablespoons olive oil over medium-low heat until very soft & caramelized, about 30 minutes.
3. Add the minced garlic and thyme and cook for an additional 5 minutes.
4. Season the onions with salt, and pepper, to taste. Cook's Note: Slightly under salt to account for the salt from the anchovies and olives.
5. To assemble:.
6. Preheat the oven to 425 degrees F.
7. Stretch the dough into a long rectangle and place on a greased baking sheet. It should almost fit the size of the baking sheet.
8. Spread the onion mixture on the dough, leaving a small border. Arrange the anchovies & olives decoratively over the onions. Brush the exposed dough with the remaining olive oil & bake in the hot oven until golden & cooked through, 15-20 minutes.