Pissaladière | Williams Sonoma

Name: Pissaladière | Williams Sonoma
Total time: 60 min
Ingredients: 1 batch <a href="http://www.williams-sonoma.com/recipe/thin-crust-pizza-dough.html">thin-crust pizza dough </a>; 2 Tbs. extra-virgin olive oil, plus more &nbsp for drizzling; 2 yellow onions, cut into slices 1/4 inch thick; 1 tsp. salt; 1 bay leaf; 2 fresh thyme sprigs; All-purpose flour for dusting; 10 salt-cured anchovy fillets, rinsed and halved lengthwise; 1 roasted red bell pepper, cut into 20 strips, each 1/4 inch wide (see tip at right); 30 ni&#231;oise olives, pitted; 1 Tbs. finely chopped fresh oregano or marjoram

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Pissaladière Although it's similar to the Neapolitan pizza, the Provençal pissaladière derives its name from the ground-anchovy condiment know as pissala, a

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Ingredients

1 batch <a href="http://www.williams-sonoma.com/recipe/thin-crust-pizza-dough.html">thin-crust pizza dough </a>
2 Tbs. extra-virgin olive oil, plus more &nbsp for drizzling
2 yellow onions, cut into slices 1/4 inch thick
1 tsp. salt
1 bay leaf
2 fresh thyme sprigs
All-purpose flour for dusting
10 salt-cured anchovy fillets, rinsed and &nbsp; halved lengthwise
1 roasted red bell pepper, cut into 20 strips, &nbsp; each 1/4 inch wide (see tip at right)
30 ni&#231;oise olives, pitted
1 Tbs. finely chopped fresh oregano or marjoram