Lunch · 90 min · french

Pissaladière

A French lunch built around yellow onions and pizza dough — on the table in 90 minutes.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Yellow onions
• 1 lb Pizza dough
• 12 Anchovy fillets
• 0.5 cup Niçoise olives
• 0.33 cup Olive oil
• 2 tsp Fresh thyme

Steps

1. Slice the onions thin and cook them in the olive oil over the lowest heat with a pinch of salt, 40 to 45 minutes, stirring now and then. You are not browning them — you are melting them into a sweet, jammy tangle. Rush this and you get onion soup topping instead of pissaladière filling.
2. When the onions are completely soft and golden-blond, stir in the thyme and let the mixture cool. Hot filling on raw dough steams the crust from underneath.
3. Stretch the dough onto an oiled sheet pan into a rough rectangle. Spread the onions edge to edge — be generous; the layer looks excessive now and exactly right after baking.
4. Lay the anchovies in a lattice over the top and dot with olives. The anchovies mostly dissolve in the heat, leaving behind a deep savory hum rather than fishiness.
5. Bake at 450°F for 20 to 25 minutes until the crust is crisp and bronzed underneath. Serve warm or at room temperature — like all good Provençal food, it refuses to be fussy.

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