Pissaladière (Provençal Pizza)

Name: Pissaladière (Provençal Pizza)
Yield: Serves 8 to 10 as first course (Makes 2 tarts)
Cuisine: French
Ingredients: 2 cups, bread flour (11 ounces), plus extra for dusting work surface; 1 teaspoon, instant yeast; 1 teaspoon, table salt; 1 tablespoon, olive oil, plus additional oil for brushing dough and greasing hands; 1 cup, water (8 ounces), warm (about 110 degrees); 2 tablespoons, olive oil; 2 pounds, yellow onions, sliced 1/4 inch thick; 1/2 teaspoon, table salt; 1 teaspoon, brown sugar; 1 tablespoon, water; , olive oil; 1/2 teaspoon, ground black pepper; 1/2 cup, niçoise olives, pitted and chopped coarse; 8 , anchovy fillets, rinsed, patted dry, and chopped coarse (about 2 tablespoons); 12 , anchovy fillets, rinsed and patted dry for (optional) garnish; 2 teaspoons, minced fresh thyme leaves; 1 teaspoon, fennel seeds (optional); 1 tablespoon, minced fresh parsley leaves (optional)

Main Courses
French
Pizza

Appears in Cook's Illustrated March/April 2004, America's Test Kitchen TV

Pissaladière, the classic olive, anchovy, and onion pizza from Provence, is easy enough to prepare, but each ingredient must be handled just so.

SERVES 8 to 10 as first course (Makes 2 tarts)

TIME 2 hours, plus 1 to 1½ hours rising

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