Today I want to share with you one of my favorite pizza recipes that comes from the area around Nice where I lived and where I spend a great deal of time. The recipe is for a traditional Pissaladiere, a pizza made with onions, black olives and anchovies. When you go to the open-air market in Nice you can find it being sold fresh from stalls and all over the city in bakeries and restaurants.
It is a pizza that actually tastes better if you don't eat it right out of the oven, but let it cool to room temperature—which makes it an excellent picnic food or pizza to slice into small squares to serve with wine. My recipe is a bit different in that I add sugar to caramelize the onions to produce a milder topping.
I made this one yesterday and it was superb with a chilled rose. I was in a hurry so I bought a round of fresh dough from my pizza man in my village, rolled it out when I got home, and baked it. Voila!
- 1 fresh round pizza dough
- 3 large onions, peeled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sugar
- 1 tablespoon dried thyme (fresh if you have it)
- 1 teaspoon sea salt
- 1/2 cup oil-cured black olives
- 2 cans anchovy fillets, drained
- Preheat your oven to 475 degrees.
- Slice the onions in half, then slice into 1/4 inch slices.
- Heat the olive oil in a large saute pan then add the onions and cook until they are translucent, about 25 minutes.
- Add the sugar, thyme and salt and cook the onions until they are slightly browned and caramelized.
- Roll out the pizza dough into a free form rectangle, spread the onion mixture over the top, sprinkle the olives and anchovies over the top, and put the pizza in the oven.
- Bake the pizza for 15 minutes until it is golden brown.
- Remove from the oven and allow to cool to room temperature before slicing and enjoying.