Pissaladière, a specialty of Nice, France, is made by spreading slowly caramelized onions over thin dough and topping it with anchovies and olives. Similar to pizza but without cheese, this tart is a simple yet deeply flavorful dish from the Mediterranean coast.
Cook the onions in olive oil over medium-low heat for 35–40 minutes, until deep golden brown.
Roll the pizza dough thin and place it on a greased baking pan.
Spread the caramelized onions over the dough. Arrange the anchovies and olives in a pattern, then sprinkle with thyme.
Bake in an oven preheated to 200°C / 390°F for 20–25 minutes, until the edges are golden brown.
Slice and serve warm or at room temperature.
Store in a sealed container in the refrigerator for up to 2 days. It can also be served at room temperature.
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