Pissaladiere

Pissaladiere is a classic olive, anchovy and caramelized onion Provencal pizza.  We saw this recipe in Cook's Illustrated and decided to be adventurous for our Sunday dinner.  This dish can be served as an appetizer or as the main course.  We really enjoyed it, but we may omit the anchovies next time.  Nicoise olives are recommended for this pizza to be authentic but we used an acceptable substitute, the Kalamata olive.  The crust turned out perfectly even though we don't have a pizza stone.


Pissaladiere:
adapted from Cook's Illustrated
click here for printable version

Dough:
2 cups flour, plus extra for dusting surface
1 teaspoon instant yeast
1 teaspoon salt
1 tablespoon olive oil
1 cup warm water (110 degrees)
Caramelized Onions:
2 tablespoons olive oil
2 pounds yellow onions, sliced
1/2 teaspoon salt
1 teaspoon brown sugar
1 tablespoon water
Garnishes:
olive oil
1/2 teaspoon black pepper
1/2 cup nicoise olives, pitted and chopped coarse
8 anchovy fillets, rinsed, patted dry and chopped coarse
2 teaspoons minced fresh thyme

Dough:
In a food processor pulse flour, yeast and salt to combine.  With the machine running, add the oil, then the water, through the feed tube; continue to process until the dough forms a ball, about 15 seconds.  Generously dust the surface with flour, using floured hands transfer the dough (it will be VERY sticky) and knead lightly.  Lightly oil a bowl and place the dough in it, cover with plastic wrap and let rise for 1 1/2 hours.


Caramelized Onions:
While the dough is rising, heat oil in a skillet on high heat, until shimmering.  Sir in onions, salt and brown sugar and cook, stirring often for 10 minutes.  Reduce the heat to medium-low and cook until the onions are golden brown, about 20 minutes.  Off the heat, stir in the water and put in a bowl.

Adjust the oven rack to the lowest position and preheat the oven to 500 degrees.
When the dough has doubled, remove and divide into 2 pieces.  Gently pull the dough until it is about 12 inches long.  Put on a piece of parchment paper and gently dimple the surface with your fingers.  Using oiled hands push and flatten until it is a 14 by 8 inch oval.  Brush dough with olive oil and sprinkle with 1/4 teaspoon pepper.

Sprinkle 1/4 cup olives, 1 tablespoon chopped anchovies, and 1 teaspoon thyme evenly on dough.  Then evenly scatter half the onions on the top.  

Put tart on parchment paper in a baking sheet and bake for 19 minutes.
While baking, shape and top second tart.  Lift parchment paper and set on cutting board.  Let rest for 5 minutes.