Recipe: Pissaladiere (pizza with anchovies and olives, no tomato sauce) (French)

PISSALADIERE
(pizza with anchovies and olives, without sauce)

FOR THE DOUGH:
1/4 ounce active dry yeast
1/4 cup extra-virgin olive oil, plus more for oiling bowl
3 cups all-purpose flour
1 teaspoon salt
FOR THE TOPPING:
1/4 cup extra-virgin olive oil
2 large onions, peeled and very thinly sliced
Salt and freshly ground black pepper
Bouquet garni: (2 sprigs EACH thyme and marjoram and 1 sprig rosemary, tied with kitchen twine or cotton string)
1/3 cup imported olives, such as Kalamata, pitted
12 anchovy filets
Cornmeal (for dusting)

TO PREPARE THE DOUGH:
Dissolve yeast in 1 cup warm water, not hotter than 105 degrees F, in small bowl; let stand 5 minutes, then add 1/4 cup oil.

Combine flour and salt in medium bowl, add yeast mixture and stir with wooden spoon, adding a bit more water if necessary, until ingredients are well-mixed. Turn out dough on lightly floured work surface, dust hands with flour and knead several minutes until dough has smooth, firm, elastic character. Form dough into ball, place in lightly oiled medium bowl and cover with damp cloth. Allow dough to rise in warm spot about 1 hour.

TO PREPARE THE TOPPING:
Heat oil in large pan over medium-low heat. Add onions and season generously with salt and pepper. Add bouquet garni and cover pan to let onions slowly simmer 45 minutes, stirring occasionally. Uncover and continue cooking until moisture has evaporated and onions cook down to very tender marmalade-like consistency, 30-40 minutes. Remove from heat and set aside.

TO PREPARE THE PIZZA:
Place pizza stone in oven and preheat to 450 degrees F.

Roll dough out on floured surface into thin, flat rectangle. Transfer dough to baker's peel or inverted baking sheet dusted with cornmeal. Cover dough with damp cloth and allow to rest 30 minutes.

Remove cloth from dough and spread onion mixture on top. Arrange olives and anchovy filets over onions, season lightly with pepper, then slide onto hot pizza stone.

Bake until crust has browned, 15-20 minutes.

Serve warm or at room temperature, cut into wedges.

Makes 6 slices
Source: Saveur Magazine, January/February 1999