Pissaladiere

Pissaladiere or Pissaladina (pissaladiera in Provençal, "piscialandrea" in Ligurian) is a type of pizza made in southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in the Imperia district. Believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy, it can be considered a type of white pizza, as no tomatoes are used. The dough is usually a bread dough thicker than that of the classic Italian pizza (although a pâte brisée is sometimes used instead), and the traditional topping consist of sauteed (almost pureed) onions, olives, garlic and anchovies