Pissaladière
"This recipe comes from my friend Rosa Jackson, who teaches cooking in Nice, her hometown, and Paris, her former hometown. It's for what Rosa calls "a treasured Niçoise street food, sold in every boulangerie of Vieux Nice [the old city] and at several stands specializing in quick eats." The name pissaladière can make you think of pizza, but it derives from the anchovy paste, pissala, that is sometimes stirred into the onions to intensify their flavor. Indeed, anchovies are frequently part of a pissaladière's decoration—you often see them placed on top of the onions in a crosshatch pattern—as are black olives, preferably the small black, shiny olives native to the Niçoise area, strewn over the pissaladière.If you fall in love with the pissaladière but find yourself short on time, you can substitute puff pastry for the dough—it's not truly Niçoise, but it's often done, and often by chefs...."