14oz bread or pizza dough
1 1/2 cups or 10 oz anchovies
15 black olives
2 tbs powdered sugar
herbes de provence
In a large pan, heat up 5 tbs of olive oil.
Slice the onions
When the oil is warm, put the onions in the pan, add the pepper and herbs and the powdered sugar.
DO NOT put in any salt.
The sugar is necessary to balance out the acidity of the onions.
Gently cook the onions and be very careful that they don't burn or the whole thing could be ruined. They just have to turn golden
The secret of the Pissaladière is here: Put in some of the anchovies with the onions. The heat will almost melt them and they will get combined with the onions. If necessary, add a tbs of the anchovy oil to the mixture.
Roll out the dough and press it into a pan (pre-sprayed with non stick or olive oil), pushing up the sides.
Spoon the onion mixture over.
Decorate with the anchovy fillets and the olives.
Cook at about 420F/220C until done.
The Pissaladière is also great cold.
Serve with a green salad.