Pissaladière, a savory tart topped with onions, anchovies, and olives can be found in just about every bakery in the south of France. If you want you can make the dough from scratch. I use purchased, refrigerated pizza dough. For the sake of the picture I arranged the anchovies in a decorative criss-cross pattern, but normally I’d chop them up and scatter them, sparsely, over the onions. I prefer my anchovies in small doses. Cut into small pieces, this salty tart makes a great hors d’oeuvre.
Sun Oven Pissaladière
1/2 package purchased pizza dough
1 cup Sun Oven smothered onions, previously prepared
1/2 teaspoon dried thyme
black olives, pitted
Set Sun Oven out to preheat.
On a lightly floured surface roll the dough into a rectangle, about 11-x 7-inches. Place the dough on parchment paper or in an oiled baking pan. Cover with oiled plastic wrap and let rest for 5 to 10 minutes. In a small bowl toss the onions with the thyme. Season with pepper to taste. Spread the onions over the dough, top with anchovies and olives. Bake in the Sun Oven until lightly browned, 30 to 45 minutes. If condensation builds up in the cooking chamber during baking, unlatch the glass door to allow the steam to escape but do not open it.