Ingredients:
1 pound yeast dough
4 pounds onions, chopped fine
¾ to ½ cup olive oil
2 cloves of garlic
1 fresh sprig, or ½ teaspoon dried thyme
1 bay leaf
12 anchovies, well desalted
12 black olives
freshly ground black pepper

Instructions:

1. Spread the dough with your hands on a greased baking sheet or pizza-pie pan. Heat the oil over low heat, add the onions and whole cloves of garlic. Salt lightly. Add the thyme and bay leaf. Cook for amout [sic] 20 minutes. Do not brown. Remove the garlic and spices.
2. Pour the onion purée over the dough. Garnish with the anchovies and olives. Let rise in a warm place for 1 hour.
3. Bake for 15 minutes in a hot oven. Sprinkle with freshly ground pepper.

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The real pissaladière is made with yeast dough. You may be able to purchase some at your baker’s. If not, here is a recipe:
Prepare a leaven with ½ teaspoon of yeast, 1 cup flour and 1 teaspoon salt. Place the flour in a bowl, make a well and pour in the yeast dissolved in ¾ cup of warm salt water. Mix until bubbles form on the surface. Let the dough rise until at least double in bulk (from 1 to 3 hours). You may prepare the leaven the day before. Add 3½ cups flour, salt and about ½ cup warm water to make a firm, sticky dough. Knead until the dough becomes smooth and elastic (about 15 minutes). Form dough into a bowl, coat with flour, place in a bowl, cover with a cloth topped by a plate or with a plastic wrap and set in a warm place to rise until double its bulk, about 1 hour. Punch down and let rise again, until double its initial bulk. This should take about 30 minutes. The dough is now ready to use. You may also use dough made form pizza-pie mix.

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©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.