Why This Recipe Works
For our pissaladiere recipe, we wanted a dough with a crackerlike exterior, a chewy crumb, and the structure to stand up to heavy toppings. Kneading the dough in the food processor gave it these characteristics. To prevent the caramelized onions from clumping, we added a bit of water to them before spreading them over the dough. And we found that blanketing them over the chopped olives, anchovies, and thyme leaves protected these ingredients from overcooking.