Okay, just did a test run today and it turned out very tasty. I did not seed the tomatoes, despite the original recipe calling for that. Nor did I wait to let the dough rise after spreading the topping (though it did rise in the baking tin while I was frying the onions…) This is a recipe I have made myself many times, always with good results. Will try to post more recipes once I’ve made and tested them recently. This is really good.
- 2 tablespoons olive oil
- 5 medium onions (about 1 pound) sliced into thin rounds
- 2 large garlic cloves, sliced thin
- 1 spring fresh thyme or 1 tsp dried
- 2 large tomatoes, chopped
- 8 ounces bread dough
- 8 flat anchovy fillets, rinsed and drained
- 12 black olives, pitted and halved
- In a large frying pan, heat oil over medium-low heat. Add onions, garlic and thyme. Toss to coat with oil. Cover and cook, stirring occasionally, until onions turn light gold, about 20 minutes.
- Add tomatoes, turn heat to high, and cook until liquid has evaporated and mixture is thick; about 5 minutes. Discard thyme sprig if used.
- Roll out bread dough to fit an 11 x 14 inch baking pan. Let rest in pan 15 minutes, covered with clean teatowel. (I often omit this step…)
- Heat oven to 450° F.
- Spread onion-tomato sauce evening over the bread dough, right to the edges. If you want to be fancy, arrange anchovy fillets in a pattern (or don’t). Add olive halves. Let stand for 15 minutes (if you have the patience).
- Bake until crust is crisp, 15 to 20 minutes. Slice and serve warm or room temperature.
Serves 6 to 8. It is good!
Adapted from Patricia Wells’ Bistro Cooking.
Page 166: “Later that morning, Sarah and Michael and Laura are lingering over brunch at Laura’s apartment. She lives on a tiny street, rue Agar, in the 16th, the fanciest of all fancy arrondissements in Paris, where parfumeries surely out-number grocery stores. Laura has made them pissaladière, a flatbread with onion, olive and anchovy topping, and then a green salad which she’s served, French style, as a separate course after the main course. The pièce de résistance is dessert, a tarte Tatin, apple upside-down pie, which Laura has also made herself – she was just putting it in the oven when they came in. They’re squeezed around the table on her little rooftop patio, Laura and Michael delicately sharing a cigarette. He’s trying to quit. Sarah’s standing on tiptoe, looking across the river where she can just see the top of the Eiffel Tower.”