PISSALADIÈRE (ONION-AND-ANCHOVY PIZZA)
Steps:
- 1. Make the dough: In a large bowl, mix 1 cup of lukewarm water, the yeast, 1 cup of the flour and the sugar until combined. Set aside for 15 minutes. 2. Once the dough is foamy, mix in the salt and add the remaining flour, little by little, until the dough is too stiff to stir. Place the dough on a lightly floured surface and knead, adding additional flour if sticky, until smooth, about 10 minutes. Place the dough in a large oiled bowl, cover and let rise at room temperature until doubled in size, about 1 hour. 3. Punch down the dough, cover and let rise again until doubled in size, 1 hour more. Halve the dough and refrigerate the other half in a well-sealed container for use later. 4. Make the topping: In a large saucepan fitted with a lid, heat the olive oil over medium-high heat. Add the onions, garlic, bay leaf, thyme and a large pinch of salt, turn the heat to low, cover and cook very gently, stirring occasionally, for 1 hour. Remove the lid and cook until the liquid has reduced to a thick sauce. Season to taste generously with salt and pepper. 5. Preheat the oven to 450 degrees. Butter a large baking sheet. On a lightly floured surface, roll the dough into an 11-by-14-inch rectangle. Transfer to a baking sheet and let rest for 15 minutes. Spread the onion sauce over the dough, edge to edge. Top with the anchovies and olives. Let stand for 15 minutes, then bake until the crust is crisp, 15 to 20 minutes. Serves 6 to 8. Adapted from ''Bistro Cooking,'' by Patricia Wells.
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