La vraie pissaladière de Nice

• 225 g/8 oz bread dough
• 1.25 kg/3

Sauté the thinly sliced onions and finely chopped garlic in olive oil until transparent and just beginning to turn golden.

Pre-heat the oven to 180°C/350°F/Mark 4.

Roll out the bread dough on a floured work surface to a diameter of 25</