Olive and Onion Pissaladière

Course Appetizers

Ingredients in this Recipe

1 1/2 lb. yellow onions, halved and sliced thinly
1 Tbs. coarse cornmeal
1 yeast dough ball (see related recipe at left), at room temperature
1/4 cup olive oil
8 canned anchovy fillets, soaked in warm water for 5 minutes, drained, patted dry and chopped
8 niÃ§oise or other brine cured black olives, pitted and roughly chopped (see note above)
Salt and freshly ground pepper, to taste

See Full Recipe at Williams-Sonoma