Pissaladiere

1. 1

   Dissolve yeast in 1 cup of very warm water in a large bowl.

2. 2

   Add 1 teaspoon salt, pepper to taste and 1 tablespoon oil.

3. 3

   Stir in 2 1/2 cups flour, half a cup at a time.

4. 4

   Begin kneading dough in bowl, adding more flour to make it soft and not too sticky.

5. 5

   Knead about 5 minutes.

6. 6

   Cover, and set aside to rise 1 hour.

7. 7

   Heat 3 tablespoons oil in large skillet.

8. 8

   Add onions, 1 teaspoon salt, bay leaf, herbes de Provence and pepper to taste.

9. 9

   Cook over low heat until onions start to soften; cover, and cook about 45 minutes, until very soft but not colored.

10. 10

    Uncover, remove bay leaf and increase heat briefly to cook off excess liquid.

11. 11

    Heat oven to 475 degrees.

12. 12

    Punch dough down.

13. 13

    Roll, and stretch to fit a pizza pan or jellyroll pan greased with remaining oil.

14. 14

    Spread with onions.

15. 15

    Arrange olives, anchovies and peppers in pattern on top.

16. 16

    Bake 20 minutes, cut in squares or wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.