This is one of the first things I learned how to make, when I was about 8, courtesy of some friends in France. It’s thanks to this recipe that I can now peel and chop pounds of onions without my eyes ever tearing up, which trust me was not always the case! It’s a simple dish, with a limited number of ingredients, and I guarantee it’s always a hit for any occasion.
Basic pizza dough
3 ½ cups (500 g) flour
1 ½ cups warm water
7 g (1 package) active dry yeast
1 tbsp. olive oil
Pinch of salt
- Dissolve the yeast in the warm water. Pour the flour in a large bowl and make a well in the centre.
- Add the yeast mixture, the olive oil and the salt in the well and using a spatula, bring the ingredients together. Mix with your hands to form dough. Briefly knead the dough on a floured surface and place back in the bowl.
- Make a crisscross pattern on top of the ball of dough and brush with a little olive oil. Cover and let rise for 2 hours.
- When the dough has risen, knead briefly, and working on floured surface, roll it out.
5 lbs. onions
1 can of anchovies
A handful of garlic cloves, peel on
1 cup of Moroccan olives, pitted
1 tbsp. herbes de Provence (or thyme)
1 tbsp. olive oil
Salt and freshly ground pepper to taste
- Peel and slice all the onions. Heat the olive oil in a large pot over medium heat. Add the sliced onions, the herbs, salt and pepper and caramelize the onions, stirring occasionally. This should take about 2 hours and the onion mixture should be slightly sweet and golden brown.
- Preheat the oven to 375°F (190°C). Brush olive oil on a baking sheet and roll out your pizza dough. Spread the onions in a thin layer on the dough and garnish with the olives, garlic cloves and anchovies.
- Bake for about 30 min or until the edges of the dough are nice and crispy.