The ingredients are noted above if you didn't notice - but if you want more detail, here you go:
The onions (300g but I will use more next time) were caramelised without oil (just water and stirring at high then medium then low heat for like 30min a nonstick pan), the nori were rehydrated, capers cut into small bits, and it's just all placed on top of the dough (olives being put upright and herbs and salt and msg sprinkled on top) which is cooked for 20min at 250°C in a pie pan. The dough is a normal pizza dough that my partner made, here is what she wrote on how she did it:
"Ww (whole wheat) flour + pinch of salt in a bowl
I make a mix of flour + water + yeast+ pinch of sugar to start it off.
Then incorporate the starter in the rest of the flour and I add water until it the dough is watery enough to me, knead it 10 min and let rise as long as you want."
I think it was 250g of dough? It was left over from the day before. Not much capers, and 150g of olives but doesn't really matter.
And thank you!
And there might even be better olives than them that I have no idea about (or cannot get where I am), but Kalamata are indeed out of this world already! Thanks!
Pissaladière - a classic from Provençale cuisine
Thick homemade whole wheat pizza dough with caramelised white onions, Kalamata olives, capers, and nori leaves, with herbes de Provence, some salt and msg.