Pissaladiere (French onion pizza) recipe

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  • Serves 6
  • 10 mins to prepare and 50 mins to cook
  • 530 calories / serving
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Heat the oil in a large, deep frying pan (or wok) and sauté the onions for 8-10 minutes until softened. Stir in the thyme, seasoning and tomatoes and cook over a low heat for 20 minutes until golden and caramelised.

Heat the oven to Gas 7, 220ºC, fan 200ºC. Line a 30x22cm (12x81⁄2in) Swiss roll tin with the pastry. Cover with the onion mix.

Arrange the anchovies over the onions in a criss-cross pattern. Place an olive inside each diamond and bake for 15-20 minutes.

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  • Ingredients

  • 4tbsp olive oil
  • 4 very large onions, thinly sliced
  • small handful fresh thyme leaves
  • salt
  • 3 ripe vine tomatoes, skinned, de-seeded and roughly chopped
  • 2 x 50g cans anchovy fillets, drained
  • 20 black olives
  • ground black pepper
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  • Calories
    530
    27%
  • Sugar
    11.3g
    13%
  • Fat
    34.1g
    49%
  • Saturates
    8.3g
    42%
  • Salt
    3.6g
    60%
of an adult's Reference Intake daily amount.
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