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Classic pizza Pissaladière

3
Points®
Total Time
1 hr 22 min
Prep
12 min
Cook
1 hr 10 min
Serves
16
Difficulty
Moderate
Pissaladière—a tart or pizza native to Nice, France—is traditionally a crust topped with golden sautéed onions, then garnished with anchovies and niçoise olives. Our version, embellished with a rich and intense roasted-tomato sauce, makes a satisfying appetizer for a large group. We recommend garnishing it with fresh basil, but fresh parsley would work here too. Allow the chilled dough to come to room temperature before you try to roll it out. Let it rest on your countertop for about 15 to 30 minutes. If it starts to retract, cover it and give it another 5 or 10 minutes to relax before trying again.

Ingredients

Onion

3 pound(s), thinly sliced

Garlic

4 clove(s), minced

Balsamic vinegar

1 Tbsp

Fresh thyme

2 tsp, fresh. minced

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Pizza dough mix

1 pound(s), whole-wheat variation, at room temperature

Canned tomato sauce

1 cup(s), roasted variety

Tomato

1 medium, seeded and diced

Olives

12 olive(s), small, niçoise or oil-cured black, pitted and halved

Uncooked anchovies

6 item(s), rinsed and halved lengthwise

Fresh basil

2 Tbsp, fresh, coarsely chopped, or flat-leaf parsley

Instructions

  1. Combine the onions and 1⁄4 cup water in a large nonstick skillet; bring to a boil. Reduce the heat and simmer, covered, until softened, about 15 minutes. Stir in the garlic, vinegar, thyme, salt, and pepper. Increase the heat to medium and cook, uncovered, stirring frequently, until very soft and browned, about 35 minutes. Set aside to cool.
  2. Preheat the oven to 500°F. Spray a large baking sheet with nonstick spray.
  3. Sprinkle a work surface lightly with flour. Turn the dough onto the surface; knead lightly. With a lightly floured rolling pin, roll into a 12 x 15-inch rectangle. Transfer the dough to the baking sheet, gently pulling the dough back to a 12 x 15-inch rectangle.
  4. Spread the Roasted Tomato Sauce over the dough, up to 1⁄2 inch from the edges. Spread the onion mixture evenly over the sauce. Arrange the tomato, olives, and anchovies decoratively on top of the onions. Bake until the crust is browned at the edges, 12–15 minutes. Slide the pizza onto a large cutting board, sprinkle with the basil, then cut into 32 rectangles. Yields 2 pieces per serving.

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