This Pissaladiere is a cross between a pizza and a focaccia, and was made famous on the French Riviera. The Fig Tree makes this tasty dish as part of their a Taste of Provence Rosé wine pairing dinner. “Chef Byron Bougeron shows you how to make a pissaladiere here”:/weekly-gems/2010/06/06/delicious-pizza-from-the-south-of-france/. See below for the recipe. Enjoy!
Roll out dough and place in a baking pan, then top with ingredients. Bake at 350 degrees for 20 minutes.
Note: it is possible to purchase puffy pastry sheets at the grocery store to save time.
Place 4 large yellow onions thinly sliced in a hot pan with a tablespoon of butter. Stir onions watching them until they begin to brown. Stir again and reduce heat to low temperature.
Continue to cook onions, checking on them often. Continue this process 20-30 minutes until they are the color of coffee with a little cream color in it.
- 1 package of yeast (1/4oz)
- 1 tsp raw garlic chopped
- 1 cup warm milk
- 1 ½ tsp salt
- 1 tsp sugar
- 2 ½ cup flour
- 2 oz Chopped Nicoise Olives
- 1 ½ oz Fine chopped Anchovies
- 2 cups Caramelized Onions