Pissaladière

🔥 Prep

• Slice the 500 g onion into thin half‑moons.
• If using whole anchovies, rinse the 10 anchovies under cold water and pat dry.
• Pit the 20 olives (if not already pitted) and slice them in half lengthwise.
• Measure out 1 tsp thyme (fresh or dried) and set aside.
• Unroll the 1 pcs pizza dough onto a lightly floured surface and let it rest for 5 minutes to relax.

🔥 Cook

• 1. Heat 2 Tbsp olive oil in a large skillet over medium-low heat and add the sliced onions; sprinkle with a pinch of salt.
• 2. Cook the onions, stirring occasionally, for 20‑25 minutes until they are soft, golden‑brown and caramelized, reducing heat to low if they start to brown too quickly.
• 3. While the onions cook, pre‑heat the oven to 200 °C (390 °F).
• 4. Once the onions are caramelized, stir in the measured 1 tsp thyme and cook for 1 minute to release aroma.
• 5. Spread the rested pizza dough onto a baking sheet lined with parchment, shaping it to a rough rectangle or circle about 0.5 cm thick.
• 6. Evenly distribute the caramelized onion mixture over the dough, leaving a small border.
• 7. Arrange the 10 anchovies and halved olives on top of the onions in a decorative pattern.
• 8. Drizzle a little extra olive oil over the top (optional) and place the tart in the pre‑heated oven.
• 9. Bake for 15‑20 minutes until the crust is golden and the edges are crisp.
• 10. Remove from the oven and let cool on a wire rack for 5 minutes before slicing.

🔥 Serve

• Cut the pissaladière into squares or wedges and serve warm or at room temperature.
• Pair with a simple green salad dressed with lemon vinaigrette.
• Offer a glass of chilled rosé or a crisp white wine as an accompaniment.