Pissaladiere Pizza with Riverbench Rose of Pinot Noir

Pissaladiere, the Provencal tart made with caramelized onions, anchovies, and black olives, takes on pizza form in this amazingly flavorful recipe. Of course, you could always make this on a tart crust as well; just fold over the edges to form a rustic crust. Rose is an outstanding match for the sweet onions mixed with salty components.

• 1 premade pizza crust (I prefer whole wheat for a better texture)
• 2 tbsp. olive oil
• 3 large sweet onions, sliced
• 2 cloves garlic, minced
• 3 tbsp. white wine
• 1 tbsp. sugar
• 4 anchovies, chopped
• 1/3 cup kalamata olives, pitted and chopped
• 1 tsp. fresh rosemary, chopped

Preheat the oven to 450 degrees. Roll out the pizza crust and bake for 6-8 minutes or until firm. Brush with 1 tbsp. olive oil.

In a large skillet, heat the remaining olive oil on medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic, wine, and sugar, and continue to cook until meltingly sweet and browned, another 20 minutes or so. The onions will be soft and sweet. Season with salt and pepper.

On the prebaked crust, arrange the onions in a thin layer. (You may have some left over- either pile them on high, or save them for another recipe!) Add the chopped anchovies and olives. Bake for 2-3 minutes or until warm all the way through.

Take the pizza out of the oven and top with the rosemary. Serve.

Note: Missing the cheese? Try placing thin slices of Manchego or Grana on top for an extra flavor boost.