the dough into a large disc or
square (about ¼ inch thick) and
garnish it with the onions, black
olives, and anchovies, prepared as
already explained, and bake in a
fairly hot oven for 20 to 30
minutes.
ANCHOÏADE
There are several versions of this
Provençal dish.
The one I know (and like best) is
made in much the same way as
pissaladina, but instead of the onion
mixture the uncooked dough is
spread with a mixture of anchovies,
tomatoes half cooked in olive oil