Top chefs share their favorite “pie” recipes and a dash of inspiration.
Many dishes from Provence take their inspiration from Italy, which is right next door. Pissaladière usually is made in a large rectangle, like a tart. It’s great with salad and a glass of wine for a light summer lunch. You can skip the anchovies, if you prefer. Makes one 10 x 15 inch rectangular pizza.
• Pizza dough
• 1/4 cup good olive oil, plus extra for brushing
• 2 pounds yellow onions, halved and sliced ¼ inch thick
• 1 tablespoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 whole cloves garlic
• Cornmeal, for baking
• 12 to 18 anchovy fillets
• 12 French black olives, preferably oil-cured, pitted
1. Heat olive oil in a very large sauté pan. Cook onions, thyme, salt, pepper and garlic over low heat for 45 minutes, until onions are sweet and cooked but not browned. Toss onions from time to time.
2. After 30 minutes, remove garlic, chop it roughly and add it back to the pan with onions.
3. Preheat oven to 450 degrees. Roll dough into a smooth ball and place it on a baking sheet; cover dough loosely with a damp towel. Allow dough to rest 10 minutes.
4. Roll dough lightly with a rolling pin, stretching it to form a 10 x 15-inch rectangle. Place it on a baking sheet sprinkled with cornmeal.
5. Spoon onion topping onto dough, leaving a ¾-inch border all around. Artfully arrange anchovies and olives on top. Brush edge with olive oil.
6. Bake 15 minutes, or until crust is crisp. Serve hot on a cutting board.
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