Pissaladiree is a dish that originates in Nice, Southern France. The dough is usually a dough similar to pizza but a little thicker and the traditional topping consists of very caramelised onions, black olives, and anchovies.
I love how all these flavours work so well together, it is simply delicious!
(Makes 1 large pizza)
1 cup tapioca flour
1 1/4 cups almond meal
1 teaspoon gluten free baking powder
1/2 cup almond milk
2 tablespoons olive oil
1 teaspoon chopped rosemary
1 teaspoon sea salt
1 tablespoon olive oil
4 large brown onions, thinly sliced
1 teaspoon salt
20 anchovy fillets
12 black olives
First make the caramelised onions...
Place the olive oil into a large heavy bottomed saucepan and place on a medium heat.
When hot add the onions and salt.
Sauté the onions for 30 - 40 minutes. (It may seem like a long time, but it is worth it for the sweet caramel onions that result from a bit of patience)
Keep an eye on the onions and stir frequently.
To make the pizza base….
Preheat the oven to 220ºC.
Combine all the base ingredients in a large mixing bowl. Whisk together.
Line a baking sheet with baking paper and using a spatula speed the base mixture into a circle shape. It should be roughly 1/2 - 1 cm thick.
Bake in the oven for 10 minutes or until golden.
Spread the caramelised onions over your cooked base and add the anchovy fillets, olives and thyme leaves.
Pop it back in the oven for a further 10 minutes and serve warm.