Making Pissaladière
This is not a pizza, though the shape might suggest one. The focus here is the transformation of two pounds of onions into a deep, mahogany paste that provides the foundation for the salt of the anchovies and the brine of the olives.
Patience with the onions defines the final result.
If you rush the onions, you get watery, sharp results. Give them the time to break down fully until they are soft, sweet, and dark.
- Heavy-bottomed wide skillet or Dutch oven
- Baking sheet
- Mandoline or sharp chef's knife
- Parchment paper
What goes in.
- 2 lbyellow onions, sliced into thin half-moons
- 1 lbpizza dough (store-bought or your standard yeasted dough)
- 10-12oil-packed anchovy fillets
- 1/2 cupNiçoise or other small, pitted black olives
- 3 tbspextra virgin olive oil
- 1 tspfresh thyme leaves
Achieving the mahogany finish
Cook the onions over medium-low heat, stirring occasionally. Do not aim for a quick sear; you want the internal sugars to release and caramelize until the volume reduces by two-thirds and the color turns deep bronze.
The method.
Caramelize the onions
Heat olive oil in your skillet over medium-low. Add onions, thyme, and a pinch of salt. Cook for 45 to 60 minutes, stirring occasionally, until the onions are soft and dark gold.
Prepare the dough
Preheat your oven to 425°F. Roll the dough out on a floured surface to a 1/4-inch thickness and transfer it to a parchment-lined baking sheet.
Assemble the topping
Spread the cooled onion mixture evenly across the dough, leaving a small border at the edges. Arrange the anchovies in a cross-hatch pattern across the surface.
Add olives and bake
Press a black olive into each square created by the anchovies. Bake for 18 to 22 minutes until the edges of the dough are crisp and the onions are bubbling.
Other turns to take.
Garlic infusion
Add two cloves of thinly sliced garlic to the onions during the last 10 minutes of cooking.
Herbed dough
Incorporate a tablespoon of chopped fresh rosemary directly into the dough before rolling it out.
When it doesn't go to plan.
Cool the onions before putting them on the dough to prevent the crust from becoming soggy.
Use a mandoline for the onions to ensure every slice is the same thickness; this helps them cook down at a uniform rate.
The salt in the anchovies is significant; be conservative with adding extra salt to the onions.
The ones that keep coming up.
Can I use store-bought pizza dough?
Yes, but ensure it is at room temperature before rolling so it doesn't snap back.
What if my onions are burning instead of browning?
Lower the heat and add a tablespoon of water to the pan to deglaze and release the browned bits from the bottom.
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