One of the most aggravating things about getting old is the way things vanish from your memory. Or at least become so elusive you can’t pull them back out without prompting.
Anyway. I had a friend who would semi-often make a sort of pizza for get togethers. It was a standard type thin crust, every inch except the very rim smothered in thinly sliced onions that had been caramelized to a dark brown. On top of that she laid out anchovy fillets in a open diagonal grid (like the lines were maybe two inches apart) with a black olive placed at each intersection. There was no tomato or other sauce, no cheese, no other toppings. It was wonderfully rich and satisfying.
Usually she made it in a sheet pan and cut it into smallish squares and had it as an appetizer at parties, but also once or twice she did it in a usual pizza pan and served wedges as a main course at dinner.
She had a name for this dish, which she used as if it was a standard term that people would know versus some family nickname, which I CANNOT remember. A single word, maybe derived from ‘pizza’, not a multiword phrase like “pepperoni pizza” or “pizza florentine.”
The family moved away decades ago, and she has been dead quite a long time, so I can’t just ask her. I have googled many times, but I cannot find the word I’m trying to remember. I can make the dish – it’s very simple after all! – but what is it called???
I don’t know if it’s relevant, but my friend was a French woman, from Montpelier.