Vidalia Onion Pissaladière Pizzas
Chef Tanya Holland attended culinary school in France, and she continues to be inspired by the flavors that defined her time there, particularly in the South. Pissaladière, a regional specialty, features sweet caramelized onions, briny olives, and salty anchovies on top of a baked flatbread, and the flavor combination completely won her over.
Here, Holland puts her own spin on the dish by using store-bought pizza dough for ease and cooking it directly on the grill for a summertime touch. For those who may not enjoy the texture of anchovies, Holland suggests using anchovy paste to achieve the same umami flavor, or omitting them altogether and substituting with a savory protein like pancetta.
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What you’ll need
Benriner Mandoline Slicer
$49 At Amazon
Large Skillet
$90 At Amazon
Wooden Spoon
$8 $7 At Amazon
Pastry Brush
$11 At Amazon
Fish Spatula
$16 At Amazon
Recipe information
Total Time
45 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add 3 large Vidalia or other sweet onions (about 2 lb. total), thinly sliced, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; cook, stirring often, until onions are softened and translucent, 6–8 minutes. Reduce heat to medium and cook, stirring occasionally and adding a splash of water if onions are sticking to pan, until onions are dark caramel in color and almost blackened around the edges, 20–25 minutes. Let cool.
Step 2
Prepare a grill for medium-high heat. Divide 1 lb. store-bought pizza dough, room temperature, into 2 portions and form into balls. Stretch 1 ball of dough into a 10"–12" round on a lightly floured surface. Brush dough with oil, then invert, oiled side down, onto grill. Grill until large bubbles appear on surface, about 2 minutes. Turn dough over with a pizza peel or large spatula and scatter half of onions evenly over. Top with 2 oz. oil-packed anchovy fillets and ¼ cup pitted niçoise olives. Grill until crust is golden brown underneath, about 2 minutes. Cover and grill until onions are heated through, about 1 minute. Transfer pizza to a cutting board. Repeat with remaining dough and toppings.
Step 3
Scatter 1 Tbsp. thyme leaves over pizzas and cut into wedges.
