Vidalia Onion Pissaladière Pizzas

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.