Pissaladiere

"This is pizza for grownups! From"Everyday Epicurean", which I got in a swap from Evie*! Next time I make it, I may add some feta cheese to the top. We had this on our honeymoon in Provence, where they served it with a bottled of herb-infused olive oil! Delish! This could be dinner, with a salad on the side, or an appetizer, cut in little squares."
 
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Ready In:
45mins
Ingredients:
12
Serves:
4-6
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ingredients

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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

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????
 
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