Things just fell together perfectly for this dish: a little leftover pizza dough that Josh made, and a big fat onion that was going a little bad around the edges that needed to be used pronto. It's the basics of what you need to make this delectable little pizza specialty from Nice, France.
Slice the onion thinly and sautee very slowly over low heat in olive oil until very soft. Add herb de provences if you like for flavor, but don't add any salt. The anchovies and olives will make it salty enough.
Sprinkle some cornmeal lightly over a baking dish and spread the pizza dough thinly into a rectanglur shape. Spread the onions evenly over the dough, add some anchovies over the top and olives. I used black greek olives because it's what I had, but in Nice, it was always calamata olives, so use those if you prefer. Bake in a 400 degree oven until the crust is cooked, about 30 minutes or so.
Cut into squares and serve as an appetizer or eat the whole damn thing as a main dish with a salad. It is a pizza, after all!
Slice the onion thinly and sautee very slowly over low heat in olive oil until very soft. Add herb de provences if you like for flavor, but don't add any salt. The anchovies and olives will make it salty enough.
Sprinkle some cornmeal lightly over a baking dish and spread the pizza dough thinly into a rectanglur shape. Spread the onions evenly over the dough, add some anchovies over the top and olives. I used black greek olives because it's what I had, but in Nice, it was always calamata olives, so use those if you prefer. Bake in a 400 degree oven until the crust is cooked, about 30 minutes or so.
Cut into squares and serve as an appetizer or eat the whole damn thing as a main dish with a salad. It is a pizza, after all!
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