Pissaladiere w/rose'

This goes back a few years. Robin put up the menu for this southern French pizza, made with caramelized onions, anchovies, and black olives on a pizza. I tried several with mixed results, but enjoyed them. Some how my wife decided to make one tonight. She out did herself, with a very on-point outcome. We served with a 2010 Cht. de Paris rose' from Provence ($10, 13% ABV). Perfect! Thanks to Robin, my wife and the wine makers in Provence. I have learned to really appreciate rose' wine and particularly those from Provence. Their affinity for food is unparallelled.

[David M. Bueker]

Sounds delicious.

We're finally seeing some real rosé weather around here, so more will be opened soon.

Yes, rose season. I love pissaladiere, maybe we need to do before it gets too hot to use oven a lot.

we need to do before it gets too hot to use oven a lot.

It is never too hot to crank up the oven for pizza. That is something I insist on, 52 weeks a year!