Pissaladiere Onion Olive and Anchovy Pizza
Ingredients
- 1.25 cups all-purpose flour
- 0.5 teaspoon salt
- 0.25 cup cold unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons water, or as needed
- 3 tablespoons olive oil
- 2.5 pounds onions, thinly sliced
- 3 cloves garlic, minced
- 1 small bay leaf
- 1 teaspoon chopped fresh thyme
- 1 tablespoon drained capers
- salt and ground black pepper to taste
- 20 large Niçoise olives, pitted and coarsely chopped
- 16 anchovy fillets
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