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Inverted Pizza with Olives, Anchovies and Caramelized Onions
Pissaladière is a classic savory tart from the south of France, featuring caramelized onions, savory anchovies and briny black olives—an ideal topping combination for our weeknight-simple inverted pizza. Caramelizing thinly sliced onions on a baking sheet makes quick, hands-off work of the task. Once nicely browned, the topping mixture is covered in store-bought pizza dough, then baked until golden. After being inverted upright, the browned crust that formed during baking becomes a wonderfully crisp bottom, no pizza stone required. Fresh thyme and a drizzle of extra-virgin olive oil give the pizza an enticing aroma and shine.
6
Servings
45 minutes
Ingredients
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2
medium yellow onions, halved and thinly sliced
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3
tablespoons extra-virgin olive oil, divided, plus more to serve
Directions
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01Heat the oven to 450°F with a rack in the lowest position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, toss the onions with 2 tablespoons oil, half of the thyme, ½ teaspoon salt and 1 teaspoon pepper. Spread the onion mixture in an even layer on the prepared baking sheet, then evenly distribute the anchovies and olives over the top. Bake, without stirring, until the onions begin to brown and soften, 20 to 25 minutes.
