A few weeks ago, I was flipping through a food magazine and came across a recipe for a traditional pissaladière. The dish is traditionally a Provençal pizza-like tart, a yeast-based dough typically topped with onions, anchovies and French oil-cured olives. No cheese, but for a pizza addict like myself (once a week!), this dish completely hits the spot. <br /> <br />I decided, of course, that a blank canvas like this needs - is basically crying for - an exotic twist. Wild mushrooms are in season, and I picked up beautiful, feathery oyster mushrooms from the farmers’ market. Ajwain seeds pair gorgeously with mushrooms. Therein, lies the inspiration for this pissaladière. <br /> <br />Instead of making pizza dough from scratch, I like to use puff pastry because I’m a bit obsessed with it, but also because it saves time and forms the most perfectly thin, buttery, crunchy layer. And not to stray too far from the original, caramelized onions still form the base layer and work incredibly well with the spices and the sautéed mushrooms. The ajwain and cumin give a smoky, thyme-like kick, and the dish just pops with flavor. Enjoy! <br />

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