Thinly sliced onions, slowly cooked in olive oil with thyme, salted anchovy fillets and small black Nicoise olives make up the traditional pissaladiere topping.

Ingredients

• 1/2 cup each warm water and milk (heated 105 to 115 degrees)
• 1 envelope active dry yeast
• 2 1/4 cups all-purpose flour
• 1 tablespoon olive oil plus 1 teaspoon for coating
• 1 teaspoon salt
• 2 teaspoons sugar
• Carmelized Onions
• 1/2 cup nicoise olives, marinated, pitted and halved

Instructions

1. Place a pizza stone on the top rack of the oven and heat for 1 hour at 500 degrees before using.

2. Place the water and milk in a small bowl and sprinkle with the yeast. Set aside until bubbly.

3. Place the flour in a food processor fitted with the plastic blade. Add the yeast mixture and process until the dough forms a ball. Transfer the dough to an oiled bowl, cover and let rise in a warm place until doubled, about 45 minutes.

4. Punch the dough down then knead for 30 seconds. Allow the dough to rest for 10 minutes.

5. Divide the dough into 2 balls and roll out into 2 9-inch disks.

6. Bake the dough on the heated stone for 8 to 10 minutes, or until crisp and golden. Remove from the oven and top with carmelized onions and olives. Serve immediately.

Tip

Variations on Pissaladiere