Todays lunch, Pissaladière fresh out of the oven. Coen said that he was not hungry before he went off to work. He finishes at 11pm tonight.........I hope that there is some left for him!
There are many ways to make and serve Pissaladière. This time I thought that I would make a very thin pizza crust and cook it in a pizza tin. The bottom was not as crisp as I would like it so next time I will cook it in the oven in a cast iron fry pan.
Pissaladière
Peel and slice about 1 1/2 kg brown onions.
Cook onions in a heavy pan with a lid on, very slowly.
There is little need to stir the onions as they create a lot of moisture and with the lid on they stay lovely and moist. Eventually becoming very sweet and delicious.
Make a small quantity of bread dough for the base. Add the cooked onions evenly over the top. Decorate in a lattice pattern with anchovies and dot between with black pitted olives.
Bake in a hot 220c oven. The wonderful smell will alert you that it is ready.
And try to eat just your share!
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