cooking.nytimes.com
Pissaladiere Baguettes Recipe
“Pissaladiere, a specialty in the Nice region of France, is a type of pizza usually made with fresh bread dough that is covered with onions, anchovy fillets, black olives and, sometimes, tomatoes, then baked In my recipe, I use French bread rolls, splitting them and topping the halves with red onion, cherry tomatoes (still juicy and delicious at this time of year), garlic and the anchovy and olive oil puree that is the signature of this dish.”
french bread, flat anchovy, olive oil, cloves, red onion, mozzarella cheese, oregano, black pepper, salt
