Pissaladière

Pronounced "pea-salad-year", it's a cousin of pizza from Nice, so quite a nostalgic food for me. 

You can get it everywhere over there (bakeries, supermarkets, street stalls...), but no hope of ever finding it here... Luckily, it's quite easy to make:)

Ingredients (for 1 big/2 small pissaladières)

For the dough:

250g self raising flour 

150ml water

a pinch of salt 

a generous drizzle of olive oil

For the topping:

7 medium sized onions 

a few anchovies 

a few black olives 

thyme 

balsamic vinegar 

Preparation 

1. Slice the onions and sauté them in olive oil with plenty of thyme. You want to first put them on high heat to brown them a bit, then add a slog of balsamic vinegar and reduce to medium low, still stirring regularly.

Traditionally, pissaladière is made with white onions, but I couldn't resist this beautiful color:

2. While the onions are gently reducing, we're going to make the dough. Mix the flour, salt, water and olive oil into an homogenous ball.

I do it with a stand mixer and dough hook, but it would work just fine by hand.

3. Flour a work surface and roll the dough into shape (I make 2 small ones because we have a small oven). In a pinch, you can use a clean wine bottle as a rolling pin.

4. Once the onions are ready, spread them on the dough (leaving a little border), and add the black olives and anchovies.

5. Bake at 200C for 15 min (up to 25 if you have a slow oven), and enjoy!!!

For example it goes very well with a side salad of mixed leaves, cherry tomatoes and yellow bell pepper...