The beauty of this recipe is in the minimal effort for delicious results. The long simmered onions were elevated with the addition of chopped anchovies. And, the crust was a work of art. Not a crunchy thin crusted pizza, a true flaky French pastry that instantly differentiated this pissaladiere from your gourmet pizza.
Enjoyed with a glass of white wine, this is a meal to have in the midweek, or a great appetizer to have at an elegant dinner party. Perhaps I'll serve pissaladiere this holiday season instead of blini!