South-french onion pizza with salami

Name: south-french onion pizza with salami
Cook time: 40 min
Total time: 130 min
Yield: 4
Cuisine: French
Ingredients: 300 g wheat flour; 1 bag dried yeast; 1 tl salt; 150 ml water lukewarm; 4 el traditional olive oil; 1,5 kg sweet onion; 2 toe garlic; 1 dried laurel leaves; 8 g fresh thyme bag of 15 g; 100 g French salami; 12 anchovy fillets in canned oil; 16 black olives without pit

Summery French pizza with sweet onion, salami and anchovies.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Mix the flour with the yeast and salt. Pour the lukewarm water and half of the oil into a well.
Knead the dough smoothly from the center. Then place the dough under a damp tea towel in a bowl and let it rise for 1 hour in a warm place.
Cut the onions into half rings. Bake the onion rings with the oil, garlic, bay leaf and thyme in a glass of 45 minutes on very low heat.
Change regularly; onions may not turn brown. Remove the garlic, bay leaf and thyme. Season with pepper and salt.
Preheat the oven to 200 ºC.
Line the baking sheet with parchment paper and roll out the dough into a rectangular piece of approx. 30 x 40 cm.
Push the edges of the dough slightly upwards and pour the dough here and there with a fork.
Spread the onion mass over the dough and sprinkle the rest of the thyme over it. Cut the salami into strips and spread the fish fillets, olives and salami over it.
Put the baking sheet in the middle of the oven and fry the plate pizza (= pissaladière) for approx. 30 min. Until crispy and done. Possibly after 20 minutes on the lowest ridge.
Remove from the oven and let cool slightly, because pissaladière is traditionally eaten warm.