Makes 6 servings
Pissaladière is simply a French version of pizza, traditionally topped with onions that have been melted down in olive oil, and with anchovies and Niçoise olives. It is best made with sweet onions, and a good-quality olive oil is a must. If possible, use an oil with more floral notes than the grassy-flavored kind you often find in grocery stores. It will make a big difference. To make pitting the olives easier, smash them with the side of your chef’s knife and the pits will pull right out; no need to buy a fancy olive pitter. I also recommend using white anchovies because they are a bit milder. If they are unavailable, use canned anchovies.