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Ingredients

For the topping (makes 1 pissaladiere):

• 1/4 cup good olive oil, plus extra for brushing
• 2 pounds yellow onions, halved and sliced 1/4-inch thick
• 1 tablespoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 whole cloves garlic
• For the dough (makes 2 pissaladieres)
• 1 1/4 cups warm (100 to 110 degrees F) water
• 2 envelopes dry yeast
• 1 tablespoon honey
• 3 tablespoons good olive oil
• 4 cups all-purpose flour, plus extra for kneading
• 2 teaspoons kosher salt

To assemble each pissaladiere:

• Cornmeal, for baking
• 12 to 18 anchovy fillets
• 12 French black olives, preferably oil-cured, pitted

Description

Food Network Invites You To Try This Pissaladiere Recipe From Barefoot Contessa.

Food Network