Onion-Anchovy Pizza (Pissaladiere)

Time 1 hour 30 minutes
Yields Makes 4 pizzas, 6 pieces each
Onion-Anchovy Pizza (Pissaladiere)

Basic Pizza Dough


Dissolve the yeast with the sugar in 1/2 cup of the water and set aside until foamy.


In a large mixing bowl, combine the remaining 3/4 cup warm water, the olive oil and yeast mixture. Stir in the flour, 1 cup at a time, and salt mixing until the dough begins to come together in a ball. Spoon the dough onto a floured board and knead it until it’s smooth, elastic and no longer sticky, about 5 minutes. Place the dough in an oiled bowl, cover it with plastic wrap and set it aside in a warm place until it has doubled in size, about 1 hour. It is then ready to use.



Heat 4 tablespoons of the oil in a large skillet. Add the onion slices and garlic. Season them to taste with salt and pepper. Cover the skillet and cook the onions on low heat until they’re pale golden, about 30 minutes. Stir them occasionally to avoid sticking. Do not allow the onions to brown.


While the onions are cooking, prepare the Basic Pizza Dough, divide it into fourths and roll the fourths out into 12-inch rounds. Set the rounds on baking sheets; you’ll need 4.


Heat the oven to 350 degrees.


Divide the onion mixture among the pizza rounds, spreading it evenly. Garnish each pizza with the anchovies and pearl onions in a circular pattern. Sprinkle them with the remaining tablespoon of oil. Bake the pizzas in batches until golden brown, 20 to 25 minutes.

Often we serve this delicious onion filling on mini pizza rounds as an appetizer.

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