Name: Pissaladiere
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1 kg onion; 5 Tbs fresh chillies 573; 1 pinch dried provencal herbs; 2 Tbs castor sugar; freshly ground black pepper; 300 g anchovy fillets in oil; 15 black olives

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Ingredients (7)

1 kg	onion
5 Tbs	fresh chillies — 573
1 pinch	dried provencal herbs
2 Tbs	castor sugar
	freshly ground black pepper

BREAD DOUGH

300 g	anchovy fillets — in oil
15	black olives

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Method:

In the kitchen:
Peel the onions and chop them finely. Heat the oil in a saucepan and add the onions when it’s hot. Add the herbes de Provence, sugar and pepper to taste. Cook the onions until they are slightly golden.

Roll out the dough, place it on the baking tray lined with baking paper. Spread the onions over it, then add the anchovies and olives.

Equipment:
Pizza stone with baking tray

At the barbecue:
Prepare the barbecue for direct heat – approx. 220 °C.
Place the pizza stone on the grate and let it preheat. Put the baking tray on it and close the lid. Bake for around 15 minutes.

Recipe reprinted with permission of Weber.

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