1/3 Photos of Pissaladière
1 hr 30 mins
A version of pizza from the South of France. Take your cooking the onions, so that they can become wonderfully soft and sweet. Prep time includes time for dough to rise. I've not yet tried it and posted the recipe here for safekeeping and to share.
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Units: US | Metric
- 1Mix the water with the sugar and the yeast, set aside ina warm place for about 5 minutes for the yeast to prove.
- 2Sieve the flour into a large mixing bowl. make a well in the middle and add the yeast mixture. Combine into a dough.
- 3Turn out onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 4Return to a lightly oiled bowl, cover with a clean cloth and leave to rise in a warm place for about 1 hour or until it has doubled in size.
- 5In the meantime, heat the oil and butter in a large pan and add the onions. Sprinkle with thyme, salt and pepper. Cook on a low heat stirring frequently until the onions become soft and translucent.
- 6When the dough has risen, knead it for a further five minutes.
- 7Preheat the oven to Gas 6/400°F/200°C.
- 8Roll out dough to a rectangle, about 8x12 inches.
- 9Place on an oiled baking sheet or on a pizza stone and spread evenly with a layer of onions.
- 10Arrange the anchovies in a criss-cross pattern over the onions and top with olives.
- 11Set aside for another 10 minutes in a warm place, then bake for about 25 minutes, or until the crust is golden.
Nutritional Facts for Pissaladière
Serving Size: 1 (341 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 477.8
- Calories from Fat 160
- Total Fat 17.8 g
- Saturated Fat 4.2 g
- Cholesterol 15.7 mg
- Sodium 454.8 mg
- Total Carbohydrate 69.6 g
- Dietary Fiber 5.5 g
- Sugars 11.5 g
- Protein 11.3 g
The following items or measurements are not included: