Pissaladiere

A pissaladiere is speciality of Nice and the South of France, a French variant on a pizza.
I made mine with the ingredients I had bought at the market (see previous post). I mainly followed Elizabeth David’s recipe from French Provincial Cooking, but cheated by using a bought pizza base. I‘ll make my own next time. I took1 kilo of Cévennes onions, sliced thinly, and cooked them slowly in olive oil with the lid on the pan for 40 minutes until they were soft and golden. I then added 2 skinned tomatoes and some garlic and cooked with the lid off until they were all amalgamated and the water evaporated. Then I added anchovies and black olives on the top.
There are lots of possibilities for amending this recipe, and Wikipedia has some good links.