Pissaladiere

Pissaladiere

Directions:

1/2 teaspoon dry yeast

1/2 cup warm water

2 cups all purpose flour

Pinch of salt

4 tablespoons olive oil, divided

2 pounds onions, cutin small dice

20 nicoise olives, pitted and halved

1 teaspoon thyme leaves

1 teaspoon salt, plus pepper

12 anchovy fillets

4 teaspoons grated Parmesan-Reggiano

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Directions:

Dissolve yeast in the water in a large mixing bowl; let stand until foamy, about 5 minutes. Add the flour, pinch of salt and 2 tablespoons of the olive oil, and mix until the ingredients are combined. Transfer dough to a floured surface and knead for 8 to 10 minutes. Form dough into a ball, and place in a bowl with a light coating of olive oil, rolling the dough in the oil to cover all the surfaces. Cover and place in a warm, draft-free place.

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After the dough has doubled in size (about 1 to 2 hours), divide it into 2 to 4 balls, depending on portion size, and place in a lightly floured tray. Sprinkle the top of the dough with flour, cover with a towel and let the balls rise for 1 hour more at room temperature.

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Place the onions and remaining 2 tablespoons olive oil in a pan and cook over low heat for 45 to 60 minutes. Cook the onions slowly, and do not let them color quickly. They should cook to a golden color only. Add olives, thyme, salt, and pepper, cook 5 minutes longer and remove from heat.

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Preheat oven and pizza stone at 450F. 

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Stretch the dough into desired shape, spread 1 1/2 cups onions evenly, top with anchovies and sprinkle with cheese. Bake until crisp, about 12 to 15 minutes.

Serves 4 as an appetizer or 2 as a light lunch.