Pissaladiere

Ingredients

Salt

to taste

Black pepper

to taste

Fresh thyme

1 tablespoon, leaves picked

Black olives

1/2 cup, pitted

Anchovy fillets

12

Olive oil

2 tablespoons

Onions

2 large, thinly sliced

Pizza dough

1 pound

Instructions

1. Preheat the oven to 400°F (200°C) and lightly grease a baking sheet.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the thinly sliced onions to the skillet, season with a pinch of salt, and cook, stirring occasionally, until they turn golden and caramelized, about 20 minutes.
4. While the onions are caramelizing, roll out the pizza dough on a floured surface until it matches the size of your baking sheet.
5. Transfer the rolled-out dough to the greased baking sheet and prick the surface all over with a fork to prevent it from puffing up during baking.
6. Spread the caramelized onions evenly over the dough, leaving a small border around the edges.
7. Arrange the anchovy fillets and black olives on top of the caramelized onions.
8. Sprinkle the fresh thyme leaves over the tart, and season with salt and black pepper to taste.
9. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crisp.
10. Allow the Pissaladière to cool slightly before slicing and serving. This will help the flavors meld together beautifully.