I love this pizza for parties-slice it up in smaller portions and you have a savory little bite.
I got two pre-made pizza doughs. Luckily as the pissaladiere took longer than expected. I had no idea what time it was and getting dinner done in 15 minutes wasn’t happening with onions that had to cook slowly for 45 minutes. So we ate the mushroom, black olives and ham pizza on Friday and enjoyed the anchovy, onion and black olive pizza on Saturday.
For the Pissaladiere:
3 lbs of sweet onions-about 7-8 depending on size
6 tablespoons of thyme
3 tablespoons of butter
3 tablespoons extra virgin olive oil
1 can pitted black olives or cured black olives
3 small tins of anchovies
Pizza dough-I bought mine as I love Papa Joe’s pizza dough and there is no reason for me to make it at home-but just google pizza dough if you want to make it homemade.
Slice up onions as thin as possible
Melt 3 tbsps butter in 3 tablespoons olive oil and add 3 tablespoons fresh thyme. Add onions and stir occasionally. Keep onions covered for 45 minutes.
Once onion mixture is done add them to rolled out pizza dough that has been placed on a greased cookie sheet. Add the anchovies in a criss/cross/latice manner-please see video above. Place one olive in each rectangle/diamond area. Sprinkle the rest of the thyme and bake at 400 for 20-30 minutes depending on your oven and likings.
This pizza can be frozen before it’s baked for up to one month. It’s great for appetizers or just a simple meal. Serve with a side salad with an easy dijon vinaigrette.