This onion tart originated in Nice in the south of France where it is often served as an appetizer at room temperature. The name is thought to be derived from Ligorian for “salt fish,” referring to the anchovies that are an integral part of the dish. Recipes vary: some call for pie dough, some for pizza-like bread; some have goat cheese, others do not; some include potatoes, or not. They only mandatory ingredients are caramelized onions, black olives, and anchovies. I have reimagined pissaladière as a deep-dish pizza. The ingredients I used were what I had on hand. In place of the aged provolone and mozzarella one could use chèvre or feta. I included tomatoes because I had some that needed to used up. The olives in my version are Moroccan oil-cured but any tasty black olives would do. Just do not scrimp on the anchovies. After all, they are what the tart is named for. You will notice that the ingredient list is a bit vague. That is deliberate. Make this dish your own.
One medium russet potato
Two medium to large onions
One half 14½ can diced tomatoes, preferably unsalted
Fresh chopped or dried thyme
Fresh chopped or dried basil
Dough for 12” to 14” pizza
Shredded aged provolone
A dozen or so pitted and halved black olives
A dozen or more anchovies
Salt and pepper
Peel the potato and boil it until done, about 25 minutes. Set aside to cool a bit then slice thinly.
Thinly slice the onions. Heat some olive oil in a skillet and cook the onions slowly until nicely browned. Season with salt, pepper, and thyme. Set aside to cool.
Add a bit more oil to the skillet and cook the tomatoes until most of the water has evaporated. Season with salt, pepper, and basil.
Preheat the oven to 400°F and set a rack near the bottom.
Roll out the pizza dough and put it into a 12” preferably cast-iron skillet that have been lubricated with olive oil. Spread out the dough, forming a rim around the edges.
Line the dough lightly with provolone then spread the caramelized onions on top of the cheese. Spread the tomatoes on top of the onions. Top with a bit more provolone and some mozzarella. Distribute the olives over the cheese and arrange the anchovies.
Bake for 25 to 35 minutes or until the cheese and the crust have browned. Let stand for at least 15 minutes before serving.