Pizza Topping: Pissaladiere

Recipe by Chef floWer
READY IN: 1hr 10mins
YIELD: 4 pizzas
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven 220oC/425oF/Gas
  • On a medium setting, heat a large frying pan with lid, add the olive oil, onions, rosemary and thyme.
  • Cover and reduce heat to low, cook for 20 minutes, or until the onions are very soft but not burnt. Add the sugar to the onions and cook for a further minute, setting aside for later use.
  • Base/Dough: Flour surface to turn out the ready dough, knead and punch it down. Divide dough into four sections and roll out each piece into and thin oval shape. Turn the edges over a little to form a somewhat thicker crust.
  • Put dough on a large tray, which has been oiled and cover the surface of the pizzas with the onion mixture. Rip the anchovies and olives into small pieces and place them over the onion mixture.
  • Place tray into the oven and bake for 15 minutes. Remove from the oven and garnish with freshly torn basil leaves.
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