Pissaladière

Here's a yummy little snack I pulled together using leftover pizza dough. I'll certainly be making this again!

Pissaladière is a French-style, tart-like form of pizza. This is almost a pissaladière. Hailing from the southern part of France, traditional pissaladière is a flaky style crust with onions, olives and anchovies.

That was my inspiration.

I had a leftover portion of pizza dough (from here.) I stretched it out into a rectangle and brushed with melted butter. I added about 1 TB dried Italian herbs to the butter. Perhaps some French herbs next time. Thyme, Tarragon, Parlsey...Herbs de'Provence.

I caramelized one medium onion, which I spread out over the top of the buttered dough. I would add a second onion next time.

On top of that, I added freshly grated Parmigiana. Being anti-olive and anti-anchovy, those won't be making an appearance.

I baked for about 17 minutes at 450, on a baking sheet. The last few minutes, I removed the pissaladière to the baking stone in the oven to get the crust more crispy.

Slice and serve. I'd show you a picture, but I was too excited to serve this to my guest that evening, that I forgot. This was tasty and I will certainly make this again.