Pissaladiere
A pissaladière is an onion and anchovy tart/pizza that originated in the southern region of France. It can be made either with a pastry shell or a pizza crust and generally does not include cheese or tomato sauce. Some recipes (like ours) call for chopped fresh tomatoes, but the primary flavors of onion, anchovies and olives are what define the dish.
- Ingredients:
- 2 medium tomatoes, peeled and seeded
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 4 cups yellow onions, thinly sliced (about 2 lbs)
- 3 cloves garlic, sliced lengthwise into thin slivers
- 1-1/2 tablespoons fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper
- Pizza dough for a 10 x 15-inch crust (see recipe below)
- 18 anchovy fillets, rinsed and patted dry
- 12 oil-cured black olives, pitted
- 1 tablespoon grated Parmigiano Reggiano cheese (optional)
Preparation:
Chop the tomatoes into bite sized pieces and place them in a strainer. Toss with about 1/2 teaspoon salt and set aside to drain excess liquid.
Heat the olive oil in a large pan over low heat. Add the butter, onions, garlic, fresh thyme and bay leaf. Season to taste with salt and pepper. Cook for about 40 minutes, stirring occasionally until the onions are soft, sweet and a light golden color (do not brown). Remove and discard the bay leaf. Drain the chopped tomatoes and add them to the onion mixture. Taste and adjust seasoning if necessary.
Preheat the oven to 450°F.
Place the dough on a baking sheet sprinkled with a little cornmeal. Spread the topping evenly over the dough to within 3/4-inch of the edge.
Arrange the anchovy fillets end to end, in a criss-cross diamond pattern over top of the onions. Place an olive in the center of each diamond. Sprinkle with the cheese.
Bake until the crust is golden brown and crisp, about 12 to 15 minutes. Allow to cool slightly and cut into serving sized pieces.
- Pissaladière Dough (makes two 10 x 15-inch crusts)
- 1-1/4 cups warm water
- 2 envelopes dry yeast
- 1 tablespoon honey
- 3 tablespoons extra-virgin olive oil
- 3-3/4 to 4 cups all-purpose flour, plus extra if needed
- 2 teaspoons kosher salt
Preparation:
Heat the water to 100° to 110°F. Place the yeast in the work bowl of a stand mixer. Stir in the warm water, honey and olive oil. Attach the dough hook and add 3 cups of the flour and the salt. Begin mixing on medium-low to combine. Gradually add some of the remaining flour until a soft dough forms (you may not need the entire cup). Continue kneading on medium-low speed for about 10 minutes, adding in small amounts of flour to keep the dough from sticking if necessary.
Remove the dough from the bowl and knead by hand a few times on a floured surface until the texture is smooth and elastic. Shape into a ball and place in a oiled bowl covered with a damp towel for about 30 minutes at room temperature.
Transfer the dough to a flat surface, divide it in half and form each piece into a ball.
Note: This topping recipe only needs one half of the dough, so wrap the other half tightly in plastic wrap and refrigerate it for another use.
Cover the dough with a damp towel and let it rest for another 10 minutes. Roll out to a thin, flat rectangle, about 10 x 15 inches. Follow the topping and baking instructions above.
Source: MyGourmetConnection.com
URL: http://www.mygourmetconnection.com/recipes/main-courses/pasta-pizza/pissaladiere.php
