pissaladière (pizza provencal)

Name: Pissaladière (pizza provencal)
Prep time: 20 min
Cook time: 2 h 30 min
Yield: 6
Cuisine: French
Ingredients: 500 gram(s) plain flour; 1 egg; 2 tablespoon(s) olive oil; 10 milliliter(s) lukewarm water; 5 gram(s) fresh yeast (or 1 teaspoon dry yeast); 4 garlic cloves; 2 kilogram(s) onions; 8 anchovy fillets; 100 gram(s) black olives; 4 tablespoon(s) olive oil; 1 sprig thyme; salt, to taste; pepper, to taste

2 Pinches

Marion Wilting

Updated on Jul 4, 2021

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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prep time 20 Min

cook time 2 Hr 30 Min

method Bake

yield 6 serving(s)

Ingredients

500 grams plain flour
1 egg
2 tablespoons olive oil
10 milliliters lukewarm water
5 grams fresh yeast (or 1 teaspoon dry yeast)
4 garlic cloves
2 kilograms onions
8 anchovy fillets
100 grams black olives
4 tablespoons olive oil
1 sprig thyme
salt, to taste
pepper, to taste

How To Make pissaladière (pizza provencal)

Step 1

Make a dough out of the first 5 ingredients (flour to yeast), cover and let rise in a warm place for 1-2 hours

Step 2

Meanwhile 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)
Step 3

Preheat oven to 200°Celsius (390°F).
Step 4

Roll out the dough on a baking tray, it should be only about 1/2 inch thick
Step 5

Distribute the onions on the dough, top with anchovy fillets and olives and bake 30 minutes
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