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1 roll ready made pizza dough
500g shalots
500g cherry tomatoes
a bottle passata
5g cane sugar
1 tin of anchovy filets
black olives
2 cloves of garlic
thyme & a bay leaf
seasalt & freshly ground pepper
90cl olive oil
100g Gruyere cheese
A grown up version of the pizza, which the kids like too, is the French Pissaladière (although there will be a few salty fishes left on some plates). In France they also call it Tarte Niçoise garnie de tomates, d’anchois et d’olives noires ;)
How to make a Pissaladière
Cut the shalots in strips.
Bake them soft in a table-spoon olive oil.
Add salt and pepper to the shalots.
Bake the shalots 15 minutes until soft, with thyme and bay leaf
Chop the garlic fine.
Bake the garlic in a tablespoon olive oil.
Add the passata, sugar and tomatoes to it.
Let the tomatoes simmer in the passata until you have a thick but still liquid tomato sauce
Roll out the pizza dough on baking paper, roll the edges.
Wash and pat the anchovy filets dry with kitchen paper.
Spread the baked onions evenly over the dough base.
Spread the thickened tomato sauce on top of the onions.
Preheat the oven to 200°C
Place anchovy and olives on the pissaladière.
Drizzle the remaining olive oil on top.
Shave Gruyere over the pizza.
Bake the pizza for 15 - 20 minutes until done.
Let the pizza cool slightly.
Cut the pissaladière in slices and serve with a fresh green mixed salad.