Provençal pissaladière

Ingredients for 1 servings:

• 1 pack of yeast dough (ready-made product) or homemade
• 3 tsp olive oil
• 500 g onion(s), red
• 3 cloves garlic, finely chopped
• 2 tsp sugar
• 1 ½ tbsp balsamic vinegar
• salt and pepper
• 100 g anchovy fillet(s), pickled in oil
• 15 black olives, pitted
• 1 tsp marjoram, dried

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Small meal, goes well with wine

Peel the onions and slice thinly. Heat the oil and sauté the onion rings and garlic over low heat for about 30 minutes until softened. Add the sugar, vinegar, and pepper/salt and simmer for 5 minutes while stirring, then let cool. Spread the mixture on the rolled-out dough (approx. 30 x 20 cm). Distribute the drained anchovies and olives on top and sprinkle with marjoram. Preheat the oven to 200°C. Lightly brush a large piece of cling film with olive oil to cover the pizza and let it rise in a warm place for about 15-20 minutes. Then remove the film and bake in the oven (top/bottom heat) for 25-30 minutes.