Light pissaladière with onions, anchovies and olives and salad

Ingredients

For 1 serving

• All-purpose flour70 g
• Active dry yeast1 pinch
• Onion1.5
• Anchovies in oil4
• Black olives6
• Mixed salad greens80 g
• Extra virgin olive oil10 g
• Thymeto taste
• Saltto taste

Contains: gluten, fish,

Method

1. In a bowl mix the flour with the yeast, add lukewarm water a little at a time, just enough for a soft but not sticky dough, and finally the salt. Knead for 5–8 minutes, until smooth and elastic.
2. Cover the bowl and leave to rise somewhere warm for an hour, until doubled in size.
3. Meanwhile slice the onions very thinly and put them in a frying pan with half the oil, the thyme and a pinch of salt; cover and cook over a low heat for 20 minutes, stirring often, until meltingly soft and barely golden, almost a purée, without letting them burn. Leave them to cool slightly.
4. A quarter of an hour before the rising is done, turn the oven on to 220 °C. Roll the dough out on a tray lined with baking paper to about half a centimetre thick.
5. Spread the onions over it leaving a clear border, lay the drained anchovies in a lattice and put a black olive in the centre of each diamond.
6. Bake for 15 minutes, until the edges are golden and the base is crisp.
7. Meanwhile wash and dry the mixed salad and dress it with the remaining oil; serve it with the pissaladière.