Onion and anchovy pizza (pissaladière)

Created by Gabriel Gaté and prepared by Philippe Mouchel
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Rating:

  • Cuisine: French
  • Serves 6-8

Stage 1: Monaco
French chef, Gabriel Gaté, introduces Taste Le Tour 2009 from Monte Carlo and discusses the beautiful food of the region. Top French restaurant chef, Philippe Mouchel, prepares a pissaladière, a special onion and anchovy pizza which is a very popular local snack. For more Tour news visit the Tour de France website at tdf.sbs.com.au.

More Taste Le Tour recipes

Ingredients

3 large brown onions
50 g butter
about 500 g ready-to-use bread dough, or a large ready-to-use pizza base
about 3 tbsp extra virgin olive oil
about 20 anchovy fillets, drained of oil
25 black olives, pitted
about 25 small pieces of thyme, about 1 cm long
freshly ground black pepper
a little plain flour to dust the bench

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Preparation

Preheat oven to 190°C.

Peel and halve the onions, then slice them as finely as possible.

Heat the butter in a wide, non-stick pan. Add onions and cook for about 20 minutes on low heat, stirring from time to time. It must not cook too fast or the onions will burn and taste unpleasant. Allow the onions to cool slightly before using.

On a flat oven tray lined with baking paper, spread the bread dough to a thickness of about 5 mm and brush it with a little extra virgin olive oil.

Spread the cooked onions on top of the dough, leaving a margin of about 2 cm at the edges. Decorate the top with the anchovy fillets, making a criss-cross pattern. Place the olives and sprigs of thyme in the spaces between the anchovies and season with a little black pepper.

Bake in the preheated oven for about 15 minutes or until ready.

It smells wonderful. Cut into pieces and serve.

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