Chef Tanya Holland attended culinary school in France, and she continues to be inspired by the flavors that defined her time there, particularly in the South. Pissaladière, a regional specialty, features sweet caramelized onions, briny olives, and salty anchovies on top of a baked flatbread, and the flavor combination completely won her over.
Here, Holland puts her own spin on the dish by using store-bought pizza dough for ease and cooking it directly on the grill for a summertime touch. For those who may not enjoy the texture of anchovies, Holland suggests using anchovy paste to achieve the same umami flavor, or omitting them altogether and substituting with a savory protein like pancetta.
Ingredients
4–6 servings
3
3
2
1
4
½
1
Preparation
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Step 1
Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add 3 large Vidalia or other sweet onions (about 2 lb. total), thinly sliced, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; cook, stirring often, until onions are softened and translucent, 6–8 minutes. Reduce heat to medium and cook, stirring occasionally and adding a splash of water if onions are sticking to pan, until onions are dark caramel in color and almost blackened around the edges, 20–25 minutes. Let cool.
Step 2
Prepare a grill for medium-high heat. Divide 1 lb. store-bought pizza dough, room temperature, into 2 portions and form into balls. Stretch 1 ball of dough into a 10″–12″ round on a lightly floured surface. Brush dough with oil, then invert, oiled side down, onto grill. Grill until large bubbles appear on surface, about 2 minutes. Turn dough over with a pizza peel or large spatula and scatter half of onions evenly over. Top with 2 oz. oil-packed anchovy fillets and ¼ cup pitted niçoise olives. Grill until crust is golden brown underneath, about 2 minutes. Cover and grill until onions are heated through, about 1 minute. Transfer pizza to a cutting board. Repeat with remaining dough and toppings.
Step 3
Scatter 1 Tbsp. thyme leaves over pizzas and cut into wedges.
