In short, a Pissaladiere is nothing but a savoury yeast dough base (also known as Pizza dough), with a thin layer topping of onion marmalade, olives and anchovy.
For a round baking tray, you’ll need 200..250g of dough. A full-size square one takes about 350g. Per 100g of strong white wheat flour, use 5g of yeast, a pinch of salt, a tablespoon of olive oil, and 65ml of lukewarm water. Knead well, then cover and let rise in a warm place. Allow for a little over one hour.
I normally use very large vegetable onions (which have a bit less bite), and a few red onions (because it looks interesting), but any onion will do. The onions will lose a lot of volume, so prepare a very generous amount. Three very large vegetable onions for a round tray might be just enough. Peel, then slice thinly. You could use an electric chopper for this, provided it slices rather than grinding the onions to a pulp. I slice manually â€“ and tearfully!
Add finely chopped garlic to taste. Red hot chilly peppers also work well, if you like it hot.
Heat a good swig of olive oil or clarified butter. Toss the onions and garlic in the oil, then cover and let steam gently for 15 to 20 minutes. Uncover, season with salt and thyme, and allow to cook uncovered at low heat for 30 minutes at least, stirring occasionally. Be patient. Very patient. When done, season to taste with salt, thyme, pepper, a pinch of nutmeg. A spoon of soured cream is optional.
Oil your baking tray. Roll out the dough, transfer to tray. Let the dough recover and rise again (allow for 20 minutes). Then, thinly spread out the onion marmalade. Top with olives and anchovy, and bake at 200C until golden.
Now this site holds a recipe for Pissaladiere, or Tarte Provencale.
(Now I need to make one myself, because I just realize that I don’t have a photo. The picture here shows a Quiche Lorraine. Also French, also lovely.)