French Style Pizza (Pissaladiere)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
ONION SAUCE: 1/4 cup olive oil, preferably extra-virgin 6 cups thinly sliced red or yellow sweet onion (about 3 pounds) 6 garlic cloves, minced or pressed
3 tablespoons whole fresh thyme leaves, or 1 tablespoon dried thyme 1 bay leaf salt
freshly ground black pepper Basic Pizza Dough cornmeal, if using a pizza peel
about 1/2 cup olive oil, preferably extra-virgin 12 flat anchovy fillets 1 cup oil-cured Nicoise or other ripe olives
1 tablespoon drained capers 1-1/2 tablespoons pine nuts



1 To make the onion sauce, heat the olive oil in a saute pan or skillet over medium heat. Add the onion, garlic, thyme, and bay leaf and cook, stirring occasionally, until most of the moisture has evaporated and the onion mixture is very soft, almost smooth, and caramelized, about 45 minutes. Discard the bay leaf and season the sauce to taste with salt and pepper. Remove from the heat and reserve. (The onion mixture may be stored in the refrigerator for several days or frozen for up to 4 months. Reheat before using.)
2 Prepare the dough and preheat the oven as directed in the basic recipe.
3 Roll out the pizza dough as directed in the basic recipe. (Or press the dough into a 12x17-inch baking sheet.) Place the dough on a pizza peel generously sprinkled with cornmeal or on a lightly oiled pizza screen. Brush dough all over with olive oil, then cover with the reserved onion sauce, leaving a 1/2-inch border around the edges. Arrange the anchovies and olives over the onion base and sprinkle with the capers and pine nuts. Drizzle evenly with olive oil.
4 Transfer the pissaladiere to the preheated baking surface and bake until the crust is golden brown and puffy, about 10 minutes. Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil. Slice and serve immediately.

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