Pissaladiere

Traditional dish of the region of Provence in France, and especially, Nice, it is a sort of pizza. The original recipe does not contain tomato unlike pizza, but adding it would not be a bad idea.
No raw anchovies in the recipe but the original "pissalat", a paste made from a mixture of anchovy and sardine.
Actually the name comes from the nissart (of Nice) patois, "pissaladiera" which was formed from the word pissalat.
You can use pizza dough ready to bake.

Ingredients

• Dough: 80g
• Onion: 150g
• Tomato: 100g
• Anchovy: 20g
• Olives: 10g
• Olive oil: 2g
• Salt:

Ustensiles

Oven.
Pie plate.

Preparation

Onions


Cut into thin quarters.
Heat oil and cook covered.
The stir to prevent browning.
Bake 10-20 minutes.



Anchovy


Soak in warm water.



Dough


Make a record of an inch thick.
Raise the edges.
Place in a pan or on the hard-cooking microwave.



Mixture


Place the onions on the dough.
Add the tomato pieces.
Arrange the anchovies.
Add olives.
Drizzle with remaining oil.
Bake 35 minutes in the oven to 220 degrees.

Serve

Warm.