California Pissaladière


  • 1 teaspoon olive oil
  • 1 pound onions, chopped
  • 2 tablespoons thinly sliced garlic
  • 2 tablespoons anchovy paste
  • 1 tablespoon chopped rosemary
  • Kosher salt and coarsely ground black pepper to taste
  • 1 pound prepared pizza dough
  • 1 1/4 cups California Black Ripe Olives, sliced
  • 1 (2 oz.) cup grated gruyere cheese
  • 1/4 cup chopped parsley


  1. Heat oil in a medium sized saucepan over medium heat.
  2. Stir in onions and garlic, cover and turn heat down to low.
  3. Continue cooking, stirring occasionally for 20 minutes over very low heat until tender and golden.
  4. Remove from heat, mix in anchovy paste and rosemary and season to taste with salt and pepper. Set aside.
  5. Place pizza dough on a lightly floured surface and roll into a 12-inch by 17-inch rectangle. Carefully transfer to a lightly greased baking sheet. Spread with an even layer of caramelized onions.
  6. Top with California Ripe Olives and cheese. Bake in a 500°F oven for 10-12 minutes. Remove from oven, sprinkle with parsley and transfer to a clean cutting board.
  7. Cut into 6 (6-inch by 5 1/2-inch) rectangles and serve hot.
Nutritional Analysis Per Serving:

Calories 344, Fat 13g, Cholesterol 26mg, Sodium 748mg, Carbohydrate 42g, Protein 14g, Calories from fat 35%