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Originally hailing from Nice, Pissaladière is a delicious alternative to traditional pizza. Learn to make this Provençal recipe with Alain Ducasse. After making a pizza dough, heat anchovies in olive oil, and add onions, thyme and bay. Spread this mixture over the pizza crust, place black olives on top, and bake for 20 minutes. All that’s left is to enjoy this dish typical of the French Riviera!

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Step 1: Onions

Make the pissaladière dough. Let proof for 40 minutes at room temperature before beginning. Heat 2 tablespoons olive oil in a heavy-bottomed pan and add the thinly sliced onions. Add the thyme, bay leaf, and two cloves of crushed garlic. Cook for 25 minutes without browning.

Step 2: Dough

Sprinkle your hands, the work surface, the pissaladière dough and a rolling pin with flour. Place the dough onto the work surface and punch it down. Knead it lightly and form a ball. Roll it out with a rolling pin, turning it regularly until you have an 11-inch (28-29 cm) circle of dough. Use an 11-inch pastry ring or plate to trim the dough into a perfect circle. Place the dough on a baking sheet and crimp the edges.

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