French in a Flash (Classic): Pissaladière

Name: French in a Flash (Classic): Pissaladière
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 57 grams anchovies packed in olive oil; 3 Tbsps extra virgin olive oil, divided; 4 servings Kosher salt; 118 milliliters milk; 19 pitted Niçoise olives; 946 milliliters medium onions, thinly sliced (about; 454 grams store-bought or homemade pizza dough; 2 stems fresh thyme

French in a Flash (Classic): Pissaladière might be just the Mediterranean recipe you are searching for. This recipe makes 4 servings with 512 calories, 16g of protein, and 19g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in roughly 45 minutes. Head to the store and pick up anchovies, extra virgin olive oil, kosher salt, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Adjust oven rack to middle position and preheat the oven to 475°F. Shape dough into ball and place in medium bowl coated lightly with olive oil or nonstick spray. Cover tightly with plastic and set aside at room temperature.

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Olive Oil

Dough

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Bowl

Oven

Combine anchovy filets and milk in small bowl and set aside.

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Anchovy Fillets

Milk

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Bowl

Add 2 tablespoons olive oil to heavy-bottomed 12-inch sauté pan and heat over medium-high heat until shimmering.

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Olive Oil

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Frying Pan

Add onions and season to taste with salt. Reduce heat to low and cook, stirring frequently until golden brown, about 40 minutes. If onions start to turn black, stir in one tablespoon water and continue to cook.

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Onion

Water

Salt

Transfer to small bowl and allow to cool to room temperature.

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Bowl

Roll dough on well-floured work surface with rolling pin into even circle about 12-inches in diameter and 1/2-inch thick.

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Dough

Roll

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Rolling Pin

Transfer to rimmed baking sheet.

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Baking Sheet

Spread onions evenly over surface, leaving one-inch border.

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Onion

Spread

Rinse anchovies gently in running water. Scatter anchovies, olives, and thyme sprigs over surface of pizza (see note) Season lightly with salt (anchovies and olives are salty), and drizzle with remaining tablespoon olive oil.

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Fresh Thyme

Anchovies

Olive Oil

Olives

Water

Salt

Bake until the crust is golden, puffed, and crisp, about 15 minutes.

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Crust

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Oven

Serve immediately.

Equipment

Ingredients

Servings:

57grams

anchovies packed in olive oil 3Tbsps

extra virgin olive oil, divided 4servings

Kosher salt 118milliliters

milk 19

pitted Niçoise olives 946milliliters

medium onions, thinly sliced (about 454grams

store-bought or homemade pizza dough 2

stems fresh thyme

Recommended wine: Bordeaux, Champagne, White Burgundy

French on the menu? Try pairing with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Jalousie Beaulieu Bordeaux Superieur with a 4.1 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.