Pizza Attsa Nice (Pissaladiere)

Pizza Attsa Nice (Pissaladiere)
Recipe type: pizza
  • 1 14-inch pizza shell
  • 2 large onions, julienned (about 31/2 cups)
  • 2 tablespoons crushed garlic
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
  • ½ cup chicken broth or stock
  • 1 cup coarsely chopped sun-dried tomatoes
  • 18 (about) brine-cured olives, pitted
  1. In a large skillet over medium-high heat, sauté the onions and garlic in 3 tablespoons of the olive oil for 3 minutes.
  2. Add the thyme, tarragon, and chicken broth.
  3. Cook and stir for about 4 minutes or until the onions are soft and limp and all of the chicken broth has evaporated.
  4. Set aside for about 5 minutes to cool slightly.
  5. Spread the onion mixture evenly over the pizza crust.
  6. Sprinkle on the sun-dried tomatoes.
  7. Arrange the olives on top. Sprinkle on the
  8. remaining olive oil.
  9. Bake.
  10. Note: if using anchovies, arrange them spoke-like on top.