Pissaladière

Ingredients(for 1 large slice per serving)

• 200g Whole wheat pizza dough (pâte à pain)
• 3 large Yellow onions (finely sliced)
• 1 tablespoon Extra virgin olive oil (huile d’olive)
• 8-10 Anchovy fillets in olive oil (rinsed, patted dry)
• 15-20 Niçoise black olives (pitted or unpitted)
• 1 teaspoon Fresh thyme leaves
• to taste Freshly ground black pepper
• 1 clove Garlic (finely minced)
• 1/4 teaspoon Sea salt
• 1 tablespoon Capers (optional, for extra flavor) - optional

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Roll out the whole wheat pizza dough on a lightly floured surface to fit a baking tray lined with parchment paper.

   5 minutes

   Ensure the dough is about 0.5cm thick for a crisp yet tender base.

2. 2

   In a non-stick pan, heat olive oil over medium-low. Add sliced onions and a pinch of salt. Cook slowly, stirring often, until onions are deeply golden and caramelized (about 15 minutes). Add garlic and thyme in the last 2 minutes.

   15 minutes

   Low and slow cooking draws out the onions’ natural sweetness with less oil.

3. 3

   Spread the caramelized onion mixture evenly over the prepared dough, leaving a small border around the edges.

   2 minutes

   A thin, even layer prevents the tart from becoming soggy.

4. 4

   Arrange anchovy fillets in a crisscross pattern over the onions. Scatter Niçoise olives and optional capers on top.

   2 minutes

   Placing anchovies last preserves their shape and flavor during baking.