Pissaladière
The most exciting pissaladière I ever had was served it the open-air market in the heart of old Nice. It was baked in a wood-burning oven a few blocks away, sent to the market by bicycle, and eaten standing up or at picnic tables shaded by huge awnings. The wedges were gently sweet and intensely salty; the crust, just a half inch thick, was perfumed with the local olive oil and was perfectly browned and crisp. It was so simple—mostly just sweet onions on a wonderful crust. You can make a wonderful pissaladière at home: just be sure to cook the onions very, very slowly.
Recipe information
Yield
makes 4 or more servings
Ingredients
Preparation
Step 1
Preheat the oven to 450°F, with a pizza stone in place if you have one. Knead the dough lightly and place it on a lightly floured surface; sprinkle it with a little more flour and cover it with plastic wrap or a towel. Let it rest while the oven heats and you cook the onions.
Step 2
Put the olive oil in a large skillet over medium high heat and add the onions and some salt and pepper. Cook, stirring frequently, until the onions give up their liquid and become quite soft, at least 15 minutes; do not allow them to brown. When they are cooked, turn off the heat and stir in the thyme.
Step 3
Pat or roll out the dough as thinly as possible, to a diameter of about 12 inches, using more flour or oil as necessary. The process will be easier if you let the dough rest between rollings. If you have a pizza stone in your oven, place the dough on a floured peel or long-handled board; if not, lay the dough on a baking sheet brushed lightly with olive oil. Let the dough rest for 15 to 30 minutes, or until it begins to puff ever so slightly.
Step 4
Spread the dough with onions and then decorate, if you like, with anchovies, olives, and tomato. Bake until nicely crisp, 15 minutes or more; if the tart is browning unevenly, rotate it back to front about halfway through the cooking time. Serve hot or at room temperature.
Sicilian Onion Pizza
Step 5
Omit the tomatoes and olives. In step 2, stir the anchovies into the cooked onions and cook for 5 minutes. Stir a 6-ounce can of tomato paste into the onions and cook for a few more minutes over low heat. Season to taste. Drizzle the rolled-out dough with 2 tablespoons olive oil and bake for 10 to 12 minutes, or until the bottom begins to turn pale golden. Spread the partially baked dough with 1 cup plain bread crumbs, preferably fresh, then spread with the onion mixture. Return to the oven and bake for 15 to 20 minutes more, until the bottom is dark golden but not burned and the top is a richly colored caramel. Remove and allow to cool for a few minutes before cutting; best served hot or warm.
