A Pissaladière is a French savory lunch pizza, topped with onion, anchovies, and olives. Because the onions are stewed for a long time, they're sweet which gives a beautiful contrast with the salty anchovies and olives.
This Sunday with this beautiful weather I made a pissaladière. A sort of pizza topped with onion, anchovies, and olives. The onion is baked for quite a long thyme with herbs and get a sweet bite. They tasted really well. And it was a good dish, which looked great and it smelled very well too.
The recipe is adapted from Dorie Greenspan's cookbook French Fridays with Dorie.
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For the dough
- 160 grams flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 grams instant yeast
- 80 ml water tepid
- 2 tablespoons olive oil
- 1 egg L
For the onion topping
- 2 tablespoons olive oil
- 6 onions thinly sliced
- 1 sprig thyme
- 1 bay leaf
- 6 anchovies
- ⅛ teaspoon Sea salt
- ⅛ teaspoon pepper freshly ground
- 12 olives pitted
Prepare the dough
- In the water mix the yeast and sugar. Set aside for 5 minutes. After that, you should see little bubbles (if you don't your yeast isn't working too well and you should use a new package).
- Put the flour, salt, and olive oil in a bowl and mix well. Then add the yeast mixture and egg. Mix everything through and through until the flour is incorporated. Then put it on your surface and start kneading. Knead until the dough feels soft and is elastic (about 10 minutes).
- Brush a bowl with olive oil and put the dough inside. Cover with a towel and set aside for 1 hour.
Prepare the topping
- Meanwhile, put a large skillet on low heat and warm the olive oil. Add the onions, thyme and bay leave and stir so everything is covered with oil. Then cook the onions, while stirring often, for 40 minutes, until translucent and golden.
- Get the pan off the heat, remove the thyme and bay leaf, and then season with salt and pepper. Set aside until needed.
Baking the Pissaladière
- Preheat the oven to 430 degrees Fahrenheit (220 degrees) Celsius. Line a baking sheet with baking paper.
- Get the dough out of the bowl and deflate it. Put it on a floured surface and roll out until 10 x 12 inches (25 x 30 cm). Put the dough on the baking plate.
- Top with the onion mixture and bake the pissaladière for about 20 minutes, or until the dough is golden.
- Take the baking plate from the oven and top with the anchovies and olives. Put it in the oven again and bake for another 5 minutes.