Pissaladiere
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1packet active dry yeast
- Salt and freshly ground black pepper
- 5tablespoons extra virgin olive oil
- 2½ to 3cups all-purpose flour
- 2pounds yellow onions, sliced paper-thin
- 1bay leaf
- 1teaspoon herbes de Provence
- 18oil-cured black olives, halved and pitted
- 16anchovies or strips of canned piquillo pepper, or some of each
Nutritional analysis per serving (12 servings)
204 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 6 grams protein; 282 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dissolve yeast in 1 cup of very warm water in a large bowl. Add 1 teaspoon salt, pepper to taste and 1 tablespoon oil. Stir in 2½ cups flour, half a cup at a time. Begin kneading dough in bowl, adding more flour to make it soft and not too sticky. Knead about 5 minutes. Cover, and set aside to rise 1 hour.
- Step 2
Heat 3 tablespoons oil in large skillet. Add onions, 1 teaspoon salt, bay leaf, herbes de Provence and pepper to taste. Cook over low heat until onions start to soften; cover, and cook about 45 minutes, until very soft but not colored. Uncover, remove bay leaf and increase heat briefly to cook off excess liquid.
- Step 3
Heat oven to 475 degrees. Punch dough down. Roll, and stretch to fit a pizza pan or jellyroll pan greased with remaining oil. Spread with onions. Arrange olives, anchovies and peppers in pattern on top. Bake 20 minutes, cut in squares or wedges and serve.
Private Notes
Comments
OMG, this is so tasty. Thanks, Ms. Fabricant, for sharing the recipe. But a caveat: when I rolled out the dough it stuck to the countertop despite a sprinkling of powder. If there's an easier way to roll it out, like between two sheets of plastic, it would be great if the recipe said so.
OMG, this is so tasty. Thanks, Ms. Fabricant, for sharing the recipe. But a caveat: when I rolled out the dough it stuck to the countertop despite a sprinkling of powder. If there's an easier way to roll it out, like between two sheets of plastic, it would be great if the recipe said so.
suggest you use a pastry cloth
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