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Makes 4 main-dish or 8 appetizer servings 1x
Time about 1 1/2 hours with premade dough
1. If you have a pizza stone, put it on the lowest rack in the oven. Heat the oven to 450°F. Knead the dough lightly. Put it on a lightly floured surface, sprinkle it with a little flour, and cover it with plastic wrap or a kitchen towel. Let it rest while you cook the onions.
2. Put the olive oil in large skillet over medium-high heat. When it’s hot, add the onions, sprinkle with salt and pepper, and cook, stirring frequently, until the onions give up their liquid and become quite soft, at least 15 minutes; don’t let them brown. When they are cooked, turn of the heat and stir in the thyme.
3. Pat or roll out the dough to thin rectangle or freeform shape about 1/4 inch thick, using more flour as necessary. The process will be easier if you allow the dough to rest occasionally between rollings. If you are using a pizza stone, shape the dough on a peel, turning it occasionally and sprinkling it with flour as necessary. If you’re using a baking sheet, oil it, then press the dough into a flat rectangle directly on the oiled sheet. Let the dough rest for 15 to 30 minutes, until it begins to puff ever so slightly.
4. Spread the dough with the onions and then decorate if you like with anchovies, olives, and/or tomato. Slide the pissaladière onto the stone or slide the baking sheet onto the middle rack. Bake until browned and crisp, 15 minutes or more; if the pizza is browning unevenly, rotate it back to front after about halfway through the cooking time. Serve hot or at room temperature.
— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition