Ingredients
-
6
-
3
-
-
3
-
3
-
-
8
-
16
-
1
-
-
-
-
-
-
Directions
Pissaladiere by Melissa D’arabian, Onion, Anchovy & Olive pizza A few notes – if you don’t have fresh thyme use 3 teaspoons of dried thyme May also try using anchovy paste (vs whole anchovies) & spread on pizza dough before placing onions on , Onion, Anchovy & Olive pizza A few notes – if you don’t have fresh thyme use 3 teaspoons of dried thyme May also try using anchovy paste (vs whole anchovies) & spread on pizza dough before placing onions on
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
To Make the Onion Filling:. |
|
2
Done
|
in a Large Saute Pan, Cook the Onions With Salt in 2 Tablespoons Olive Oil Over Medium-Low Heat Until Very Soft & Caramelized, About 30 Minutes. |
|
3
Done
|
Add the Minced Garlic and Thyme and Cook For an Additional 5 Minutes. |
|
4
Done
|
Season the Onions With Salt, and Pepper, to Taste. Cook's Note: Slightly Under Salt to Account For the Salt from the Anchovies and Olives. |
|
5
Done
|
to Assemble:. |
|
6
Done
|
Preheat the Oven to 425 Degrees F. |
|
7
Done
|
Stretch the Dough Into a Long Rectangle and Place on a Greased Baking Sheet. It Should Almost Fit the Size of the Baking Sheet. |
|
8
Done
|
Spread the Onion Mixture on the Dough, Leaving a Small Border. Arrange the Anchovies & Olives Decoratively Over the Onions. Brush the Exposed Dough With the Remaining Olive Oil & Bake in the Hot Oven Until Golden & Cooked Through, 15-20 Minutes. |
