Pissaladiere

  (Bob Chamberlin / Los Angeles Times)

 

Pissaladiere



Total time: 2 hours

Servings: 4 to 6

1 ( 1/4 -ounce) package active dry yeast

3/4 cup lukewarm water

1 1/2 tablespoons oil

About 2 cups (8 1/2 ounces) flour

3/4 teaspoon salt

2 pounds red onions, cut into rings

1 clove garlic, finely chopped

Olive oil

6 tomatoes, skinned, seeded and chopped

1 cup grated Parmesan cheese

Salt and pepper

1/2 teaspoon rosemary

2 to 3 small cans flat anchovies, drained

1/2 cup pitted good-quality black olives, more or less as desired

1. In a smallbowl, stir together the yeast, water and vegetable oil until combined.