Pissaladiere Niçoise is Nice's own version of the Italian pizza. It has a thin crisp bread dough base and a thick topping of finely sliced onion, anchovy fillets, black olives and garlic cloves.

Make the dough: Sift the flour into a bowl, add salt and yeast, mix together and make a well. Add oil and water in the center of the well, and combine by incorporating the flour until the dough becomes thick. Remove the dough from the bowl and knead for 15 to 20 minutes. The dough will become smooth and elastic.

Note: When kneading bread dough, the working area or table should not be over floured. The use of flour is just to prevent the dough from sticking too much to the table. In any case the dough should remain slightly sticky, so do not add too much flour to your working area!

Place the dough in a bowl, cover with a cloth, place in a warm and humid place. Leave aside until the dough doubles in size.

Cook the onions: Sweat the finely sliced onions in olive oil with freshly chopped thyme, rosemary and the bay leaf. Cook the onions for about 30 minutes, stirring from time to time to avoid any coloring and season with salt and pepper. Strain in colander when onions are soft and tender.

Line the Pissaladiere: Grease an eight inch pizza tray with some olive oil. Roll and line the dough into the tray, top with the strained onions, and garnish with halved garlic cloves, anchovy filets and pitted and halved black olives. Allow to set in a warm place for 30 minutes and preheat oven to 450°F. Bake for 25 to 30 minutes until the dough becomes golden and crusty. Cut with a pizza wheel and serve hot