Pisaladiere
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Serves/Makes: 6
Ready in: > 5 hrs
- 1 package pizza dough (large size)
- 2 cups tomato sauce
- 1 cup tiny Genovese olives
- 15 salt-packed anchovy fillets
- 1 cup milk
- 1 medium onion, sliced paper thin
- 1/2 cup capers, rinsed, drained
- 1/2 cup extra-virgin olive oil
Soak anchovies overnight in the milk. Preheat oven to 415 degrees F. Lightly oil a large (16-inch by 30-inch) cookie sheet. Using a rolling pin or your hands, flatten dough to fit in your cookie sheet. Using finger tips, poke indentations across entire surface. Spread a thin layer of the tomato sauce over surface. Sprinkle with olives. Lay anchovy fillets out into a pattern. Sprinkle with onions, capers, and drizzle with extra-virgin olive oil. Place in oven and bake 15 to 20 minutes, until golden brown on bottom. Remove and serve hot or cold.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.