Years ago, when I manned the counter at a little French café and grocer, I got to make pissaladière all the time. I loved it when the job was assigned to me, as I’d get to hover over the stove top behind the counter, smelling the onions as they caramelized. This classic French tart is so simple and delicious. The onions completely carry it, and the bits of anchovy and oil-cured olives act as little salty oases in a sea of sweetness.
I always make pizza crust at home, but this is one of those rare instances when I think a store-bought pizza crust works well, especially with all the high-quality crusts available these days. Look for something thin and crunchy. With a store-bought crust and caramelized onions defrosted from the freezer, this is an ideal recipe for drop-in guests. It’s also quick enough for a weeknight dinner. Oil-cured olives are the black and wrinkly ones at the olive bar. They’re my first choice, but a regular kalamata will work, too. The anchovies are pretty key here, but if you’d like to leave them out, double the number of olives. It’s essential that every piece has a bit of salt to it.
Ingredients
- One 10- or 12-inch pizza crust, homemade or store-bought
- 1 tablespoon olive oil
- 2 cups Caramelized Onions
- 8 oil-packed anchovies
- 8 oil-cured olives
- 2 teaspoons fresh thyme leaves
- Freshly ground black pepper
- Preheat the oven to 425°F.
- Set the pizza crust on a baking sheet or stone. Paint the top surface of the crust with olive oil. Spoon the onions over the crust, spreading them in a thick, even layer. Leave about an inch of crust empty around the perimeter. Arrange the anchovies in a starburst so that each piece will get one anchovy. Then intersperse the olives between the anchovies. Sprinkle with 1 teaspoon of the thyme.
- Bake until the crust is golden, 10 to 12 minutes. Scatter the tart with the remaining thyme and lots of fresh pepper. Cut into 8 slices and serve.