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Pissaladiere by Melissa D'arabian

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“Onion, Anchovy & Olive "pizza" A few notes - if you don't have fresh thyme use 3 teaspoons of dried thyme. May also try using anchovy paste (vs. whole anchovies) & spread on pizza dough before placing onions on.”
READY IN:
1hr 10mins
SERVES:
4
YIELD:
1 pizza
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the onion filling:.
  2. In a large saute pan, cook the onions with salt in 2 tablespoons olive oil over medium-low heat until very soft & caramelized, about 30 minutes.
  3. Add the minced garlic and thyme and cook for an additional 5 minutes.
  4. Season the onions with salt, and pepper, to taste. Cook's Note: Slightly under salt to account for the salt from the anchovies and olives.
  5. To assemble:.
  6. Preheat the oven to 425 degrees F.
  7. Stretch the dough into a long rectangle and place on a greased baking sheet. It should almost fit the size of the baking sheet.
  8. Spread the onion mixture on the dough, leaving a small border. Arrange the anchovies & olives decoratively over the onions. Brush the exposed dough with the remaining olive oil & bake in the hot oven until golden & cooked through, 15-20 minutes.

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