Skip to main content
LoginSign Up
Inverted Pizza with Olives, Anchovies and Caramelized Onions

Inverted Pizza with Olives, Anchovies and Caramelized Onions

By Rose HattabaughOctober 17, 2023

  • Makes
    6 servings
  • Cook Time
    45 minutes

Pissaladière is a classic savory tart from the south of France, featuring caramelized onions, savory anchovies and briny black olives—an ideal topping combination for our weeknight-simple inverted pizza. Caramelizing thinly sliced onions on a baking sheet makes quick, hands-off work of the task. Once nicely browned, the topping mixture is covered in store-bought pizza dough, then baked until golden. After being inverted upright, the browned crust that formed during baking becomes a wonderfully crisp bottom, no pizza stone required. Fresh thyme and a drizzle of extra-virgin olive oil give the pizza an enticing aroma and shine.

Ingredients
  • 2

    medium yellow onions, halved and thinly sliced

  • 3

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 1

    tablespoon fresh thyme, chopped

  • Kosher salt and ground black pepper

  • 1

    2-ounce can oil-packed anchovy fillets (about 10 fillets), drained and roughly chopped

  • ½

    cup pitted black olives, roughly chopped

  • All-purpose flour, for dusting

  • 1½

    pounds store-bought refrigerated pizza dough, room temperature

Step 1

Heat the oven to 450°F with a rack in the lowest position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, toss the onions with 2 tablespoons oil, half of the thyme, ½ teaspoon salt and 1 teaspoon pepper. Spread the onion mixture in an even layer on the prepared baking sheet, then evenly distribute the anchovies and olives over the top. Bake, without stirring, until the onions begin to brown and soften, 20 to 25 minutes.

Step 2

Meanwhile, on a well-floured counter, use a rolling pin to roll the dough into a 12-by-16-inch rectangle (the same dimensions as the baking sheet); work from the center outward to help ensure the dough is even. If it is resistant or shrinks after rolling, wait 5 to 10 minutes before trying again; if it is very elastic, you may need to give it a few rests. It’s fine if the dough rectangle is slightly smaller than the baking sheet.

Step 3


When the onion mixture is ready, remove the baking sheet from the oven; leave the oven on. Being careful not to touch the hot baking sheet, lay the dough over the onion mixture, gently stretching and tucking in the edges as needed so the dough fills the baking sheet. Brush with the remaining 1 tablespoon oil, then use a fork to poke holes every 2 to 3 inches all the way through the dough. Bake until the surface is well browned, 15 to 17 minutes.

Step 4

Remove from the oven and immediately invert a wire rack onto the baking sheet. Using potholders or oven mitts, hold the baking sheet and rack together and carefully invert. Lift off the baking sheet, then slowly peel away the parchment. Using a spatula, scrape off any toppings that cling to the parchment and return them to the pizza. Sprinkle with the remaining thyme and drizzle with additional oil.

Step 5

Optional garnish: Chopped fresh flat-leaf parsley

Featured in