About 1/3 cup (50g) small black olives (Olives from Nice)
Cookware
1 baking sheet
1 saucepan
Preparation
Make the pizza dough and set aside, making sure to let the dough rise twice
Prepare the onion purée: Mince the onions and cook over very low heat in olive oil with the crushed garlic. Don't allow the onions to start browning. Simmer until you have a smooth purée (about 40 minutes)
Preheat oven to 450°F (230°C). Roll out the dough on a floured baking sheet. Spread the anchovy paste over the dough and cover with onion purée. Garnish with the olives and bake about 25 minutes. Serve warm.
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Final Thoughts
A real treat :) Traditionally pissaladière is made with onions and pissala, a sort of salt-fish paste where the dish gets its name from. But it's not always easy to find...The anchovy purée works well as a substitute; you can use anchovies in olive oil as well.