Pissaladière

Preparation – 30 minutes + creating the pizza dough

Start with the homemade pizza dough, but add 3 extra tablespoons of olive oil to the recipe. Peel the onions and divide them into half rings. Peel the garlic cloves and divide them into halves. 

Heat a bit of olive oil in a skillet on medium heat. Add the onions and garlic and stir occasionally until they're quite soft. Then also add sugar and provencal herbs and stir well.

Let them cook some more until they're really soft, about 20 to 30 minutes. Divide the pitted black olives into halves.  

Finishing the pissaladière – 25 minutes

Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Add a bit of flour to an oven tray and roll out the dough using your hands on the oven tray. There is no need to use any parchment paper.

Add the soft caramelised onions to the the pizza crust, optionally you can remove the garlic cloves. Transfer the anchovy from the can to the pizza, maybe it's necessary to divide them into halves and maybe you also need to remove the bones first.

Add them in a pattern onto the pissaladière. Do the same for the black olives and season the pizza with some pepper and salt. Bake the pissaladière in the pre-heated oven for about 15 to 20 minutes.

Serve immediately into small pieces as an appetizer, enjoy!