Pissaladiere

I love black olives and anchovies. I never ever get to have
them when we order pizza so I have to make my own.

This recipe comes from A French Chef Cooks at Home
by Jaques Pepin.

For the dough 3 1/2 cups to 4 cups of all-purpose flour
1 cup lukewarm water
2 packages dry yeast
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon sugar

Mix the water and yeast together until
the yeast is dissolved.
Mix all ingredients together until the dough is satiny
and smooth. Place in a bowl, cover with a towel and let rise
until it is i double in bulk.

Punch down the dough and divide into halves. Spread each
half on a cookie sheet. Spread to obtain two wheels, each
at least 12 inches in diameter. The dough will be thicker on the
edges.




I don't make mine on a cookie sheet. I use a preheated
baking stone. That way you get a really nice
crust.




Here you get to see how much my oven needs cleaning!!!




Filling
2 1/2 pounds onions peeled and sliced very thin
1/3 cup olive oil
1 cup water
1 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/16 teaspoon ground cloves (believe it or not this makes a big difference)
4 to 6 cloves garlic, peeled, crushed, and chopped fine

Place all ingredients except garlic into
a large kettle and bring to a boil. Let boil
on high heat until all the water has evaporated
(about 12 to 14 minutes). By this time the onions
are cooked. Keep cooking on medium heat to
brown the nions slightly (about 8 minutes),
mixing once in a while. Add the garlic, mix,
and set aside.

2 Dozen anchovy fillets in oil
1 cup of small dry black olives

Spread the onion mixture evenly on both wheels.
Arrange the anchovy fillets on top
in a crisscross patter and scatter the olives
on the surface. Cook in a preheated (IMPORTANT!!!)
425 F oven for 20 to 30 minutes, or until the dough
is nicely browned.