Chef Tanya Holland attended culinary school in France, and she continues to be inspired by the flavors that defined her time there, particularly in the South. Pissaladière, a regional specialty, features sweet caramelized onions, briny olives, and salty anchovies on top of a baked flatbread, and the flavor combination completely won her over.
Here, Holland puts her own spin on the dish by using store-bought pizza dough for ease and cooking it directly on the grill for a summertime touch. For those who may not enjoy the texture of anchovies, Holland suggests using anchovy paste to achieve the same umami flavor, or omitting them altogether and substituting with a savory protein like pancetta.
