Pissaladière

Crust
1 package dry yeast (about 1 tablespoon) (or 1 ounce fresh)
1 cup warm water
1 teaspoon salt
2 tablespoons olive oil
2 cups unbleached white flour (up to 1 cup whole wheat flour may be substituted)
Additional 1-1½ cups unbleached white flour
Additional 2 tablespoons olive oil

Topping
3 large Spanish onions, thinly sliced
3 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
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2 cups packed grated mozzarella
1 cup freshly grated Parmesan cheese
16 Niçoise or Greek olives, halved

For the crust, mix the yeast and water in a large bowl and set aside for about 5 minutes until dissolved. Mix in the salt and olive oil. Stir in 2 cups of flour and beat well. Gradually add enough of the additional 1½ cups of flour to form a soft dough. When the dough pulls away from the sides of the bowls, turn it onto a lightly floured board. Knead it for about 10 minutes, until smooth and elastic.

Wash out the bowl and oil it with 1 tablespoon of olive oil. Place the dough in the bowl, turn it over to coat with oil, and cover the bowl with a damp cloth. Let the dough rise in a warm place until doubled in bulk, about 1½ hours or overnight in the refrigerator.

Just before you’re ready to use the dough, preheat the oven to 400°.

Now make the topping by sautéing the sliced onions in the olive oil until translucent and beginning to brown, about 15 minutes. Add the black pepper and thyme. Sauté for 5 more minutes.

Punch down the dough and knead it briefly in a bowl. Oil a pizza pan or baking sheet with the remaining tablespoon olive oil. Press and stretch the dough to cover the pan and form a ridge around the edge.

Sprinkle the grated cheeses over the dough. Top with the sautéed onions and the olives. Bake for 30 to 40 minutes, until the crust in the center is firm and springy. Serve immediately with a green salad and Roasted or Grilled Vegetables or with a soup.

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