A Provencal specialty, pissaladiere is an onion-topped flatbread. You can use store-bought pizza dough or use our Long-Rise Pizza Dough recipe. Makes 1 large flatbread, serving 6 to 8 as a starter.
2 tablespoons butter
3 tablespoons olive oil
3 pounds onions, thinly sliced
10 to 12 ounces pizza dough (we like the Long-Rise Pizza Dough recipe from Hungry Ghost; find it on the Recipes page, and use half a batch for this recipe)
Flour for dusting surface
10 drained anchovy fillets
10 oil-cured black olives, pitted, cut in half
1 tablespoon chopped fresh thyme
Freshly ground black pepper
In a large skillet over medium-high heat, melt the butter and oil together. When hot, add the onions and salt. Cook stirring frequently, until onions have softened and are starting to turn a deep brown, about 30 minutes. Remove from heat and cool.
Heat oven to 400℉.
On lightly dusted surface, roll out the dough to an 11-inch circle. Use flour as needed to keep the dough from sticking. Lay the dough onto a parchment-lined baking sheet.
Spread the onions evenly across the top of the dough and top with anchovies, olives, and thyme.
Bake for 15 to 20 minutes, or until dough is golden and crisp. Sprinkle with pepper. Cut into squares to serve.