Pissaladiere
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 10 1⁄2 ounces luke-warm water
- 1 tablespoon dry active yeast
- 4 tablespoons olive oil
- 1 lb plain flour (4 c.)
- 2 tablespoons olive oil
- 5 medium onions, sliced thin
- 2 cloves garlic, sliced thin
- 1 sprig fresh thyme
- 2 large ripe tomatoes, peeled,cored,seeded and chopped
- 8 artichoke hearts packed in oil, drained
- 12 kalamata olives
- additional thyme (to garnish)
directions
- Put the warm water in a large bowl, sprinkle yeast over it.
- Leave until frothy.
- Add 4 tbsp.
- oil, then the flour.
- Mix well to combine, then knead briefly until smooth.
- Leave to rise, covered, in a lightly oiled bowl, until doubled, about 30 minutes.
- Meanwhile, heat the olive oil in a frying pan and saute onion, garlic and thyme until golden.
- Stir in tomatoes, increase heat to high, and cook until mixture is thick- about 5 min.
- Discard thyme sprig.
- Preheat pizza stone or metal baking sheet in oven at 500 degrees.
- Roll out the dough to about 1/4" and transfer to peel/floured baking sheet.
- Spread tomato/onion mixture over the dough.
- Arrange anchovies and olives on top.
- Transfer to heated stone/sheet and bake for 15-20 min.
- ,until base is crisp.
- Garnish with additional thyme, serve at room temperature.
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RECIPE SUBMITTED BY
Sudie
Queens, New York
I live just outside the Big Apple. I am passionate about my husband, my kids, my cats, my friends, reading, cooking, and Santa Fe. I love "Marcella Cucina" and have enjoyed everything I made from it, but on a daily basis I use Mark Bittman's "How to Cook Everything".
My pet peeve is procrastinators - don't they know it's ALWAYS later than you think????