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🧅 Pissaladière 'Jack' with Roasted Onions

420 kcal · 50 min · 4 servings

Ingredients

• 500 g Pizza dough
• 800 g Yellow onions (large)
• 4 EL Olive oil
• 2 EL Balsamic vinegar
• 1 TL Sea salt
• 10 Stück Black peppercorns (whole)
• 100 g Olives (Kalamata or black, pitted)
• 6 Stück Fresh thyme sprigs

Instructions

1. 1. Preheat oven to 200 °C convection (180 °C fan off/top-bottom heat). Line a baking sheet with baking paper.
2. 2. Peel onions and cut into very thin half rings. Heat 2 tbsp olive oil in a large pan. Add onions, sprinkle with salt, and caramelize over medium heat for approx. 20-25 minutes while stirring (they must be very soft and brown).
3. 3. Remove caramelized onions from heat. Deglaze with balsamic vinegar and the remaining 2 tbsp olive oil. Allow to cool.
4. 4. Roll out pizza dough on a floured surface to the size of the baking sheet (approx. 30x40 cm / 12x16 inches). Place on the sheet.
5. 5. Distribute the onion mixture evenly over the dough and press down slightly.
6. 6. Place 2-3 olives at regular intervals on top of the onions. Insert a thyme sprig between the olives.
7. 7. Bake Pissaladière for 15-18 minutes until the crust is golden brown.
8. 8. Remove from oven and let rest for approx. 5 minutes. Cut into squares and serve warm.

Nutrition per serving

• kcal: 420
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 52 g