Pissaladière

Name: Pissaladière
Yield: makes 4 or more servings
Ingredients: 1/2 recipe Pizza Dough (page 572); Flour as needed; 3 tablespoons extra virgin olive oil, plus more as needed; 1 1/2 pounds onions, about 3 large or 4 or 5 medium, thinly sliced; Salt and black pepper to taste; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried; 6 to 10 anchovies, optional; About 12 Niçoise or other good-quality black olives, pitted and cut in half, optional; 6 to 8 thin slices tomato, optional

December 14, 2011

The most exciting pissaladière I ever had was served it the open-air market in the heart of old Nice. It was baked in a wood-burning oven a few blocks away, sent to the market by bicycle, and eaten standing up or at picnic tables shaded by huge awnings. The wedges were gently sweet and intensely salty; the crust, just a half inch thick, was perfumed with the local olive oil and was perfectly browned and crisp. It was so simple—mostly just sweet onions on a wonderful crust. You can make a wonderful pissaladière at home: just be sure to cook the onions very, very slowly.

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