Extra virgin olive oil, salt, and black pepper, to taste
Fresh herbs (sage, mint, rosemary…)
1 teaspoon of Espelette pepper (or paprika or chilli pepper)
Prepare the onions: cut into thin slices and stir-fry in a frying pan over a low heat in a tablespoon of olive oil with sage (or another herb), the sugar, a pinch of black pepper, and the anchovies. Add the wine and cook for around 5–10 minutes until the anchovies fall apart and the onions are slightly brown. Set aside.
Pre-heat the oven. Mix one tablespoon of herbes de Provence into the pizza dough. Divide the dough into balls and roll out each ball to a disc around 12 cm in diameter on a lightly oiled tray.
Top the mini pizzas with the onions and olives. Finish with a drizzle of olive oil and bake in the oven at 180°C / 350°F / Gas Mark 4 for 30 minutes.
Take the pissaladières out of the oven and top with the anchovies and serve them hot or warm with fresh herbs, a pinch of chilli pepper, and a drizzle of extra virgin olive oil.
* If you want to make the pizza dough at home, here's a quick way: mix together and then knead 400 g of whole grain flour, 250 g of Manitoba flour, four tablespoons of extra virgin olive oil, one level tablespoon of salt, one level tablespoon of sugar, warm water, and two sachets of dry yeast for bread-making.