Classic pizza Pissaladière
3 pound(s), thinly sliced
4 medium clove(s), minced
2 tsp, fresh. minced
¼ tsp, freshly ground
Pizza dough mix
1 pound(s), whole-wheat variation, at room temperature
Canned tomato sauce
1 cup(s), roasted variety
1 medium, seeded and diced
12 small, niçoise or oil-cured black, pitted and halved
6 item(s), rinsed and halved lengthwise
2 Tbsp, fresh, coarsely chopped, or flat-leaf parsley
- 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.
- Preheat the oven to 500°F. Spray a large baking sheet with nonstick spray.
- 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.
- 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.