Pizza Pissaladière (Provençal Pizza)

For the pizza pissaladière, in a bowl mix lukewarm water with yeast, about half of the flour and sugar and let rise, covered, in a warm place for 10-15 minutes.

Add a pinch of salt, remaining flour and olive oil and knead the dough into a smooth ball. Cover dough with a kitchen towel and let rise by twice its volume (about 1 hour). Then knock it back together and knead well again.

Brush a baking sheet with oil, roll out dough to this size and place on top. Pull up dough a little at the edges. Prick dough bottom several times with a fork and let rise again.

Meanwhile, for the topping, cut onions into fine strips, garlic into fine slices. Halve and pit olives. Drain anchovy fillets and remove bones as needed.

Heat olive oil in a pan, slowly sauté onions until translucent, then add garlic. Add plucked thyme, sauté briefly, then remove from heat. Spread the onion mixture evenly on the dough and top with olives and anchovies.

Let everything rest for another 10-15 minutes.

Bake in the preheated oven at 220 °C for about 20 minutes until crispy.

Cut into portions and serve.

Preparation Tip:

Pizza Pissaladière is perfect for people who can not tolerate cheese.

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