pissaladière (pizza provencal)
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This is the old fashioned recipe which uses few yeast and no salt in the dough. If you prefer the dough with salt, add 1/2- 3/4 teaspoon salt to the dough (or to taste). If you want a fast rising dough, you can add 20 grams of yeast or 1 package of dry yeast.
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yield
6 serving(s)
prep time
20 Min
cook time
2 Hr 30 Min
method
Bake
Ingredients For pissaladière (pizza provencal)
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500 gplain flour
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1egg
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2 Tbspolive oil
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10 mllukewarm water
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5 gfresh yeast (or 1 teaspoon dry yeast)
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4garlic cloves
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2 kgonions
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8anchovy fillets
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100 gblack olives
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4 Tbspolive oil
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1sprig thyme
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salt, to taste
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pepper, to taste
How To Make pissaladière (pizza provencal)
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1Make a dough out of the first 5 ingredients (flour to yeast), cover and let rise in a warm place for 1-2 hours
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2Meanwhile peel and finely slice onions, saute with 3 tbsp. olive oil, garlic and thyme and salt and pepper to taste on slow heat for 1-2 hours (all liquid should be evaporated and only the browned onions should remain)
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3Preheat oven to 200°Celsius (390°F).
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4Roll out the dough on a baking tray, it should be only about 1/2 inch thick
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5Distribute the onions on the dough, top with anchovy fillets and olives and bake 30 minutes
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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