Pissaladière – Not your nonna’s pizza

BY AURÉLIE PTITO
From the Christmas Throwdown
pissaladière

This is one of the first things I learned how to make, when I was about 8, courtesy of some friends in France. It’s thanks to this recipe that I can now peel and chop pounds of onions without my eyes ever tearing up, which trust me was not always the case! It’s a simple dish, with a limited number of ingredients, and I guarantee it’s always a hit for any occasion.

Basic pizza dough
3 ½ cups (500 g) flour
1 ½ cups warm water
7 g (1 package) active dry yeast
1 tbsp. olive oil
Pinch of salt

Method

  1. Dissolve the yeast in the warm water. Pour the flour in a large bowl and make a well in the centre.
  2. Add the yeast mixture, the olive oil and the salt in the well and using a spatula, bring the ingredients together. Mix with your hands to form dough. Briefly knead the dough on a floured surface and place back in the bowl.
  3. Make a crisscross pattern on top of the ball of dough and brush with a little olive oil. Cover and let rise for 2 hours.
  4. When the dough has risen, knead briefly, and working on floured surface, roll it out.

pissaladière

Topping
5 lbs. onions
1 can of anchovies
A handful of garlic cloves, peel on
1 cup of Moroccan olives, pitted
1 tbsp. herbes de Provence (or thyme)
1 tbsp. olive oil
Salt and freshly ground pepper to taste

Method

  1. Peel and slice all the onions. Heat the olive oil in a large pot over medium heat. Add the sliced onions, the herbs, salt and pepper and caramelize the onions, stirring occasionally. This should take about 2 hours and the onion mixture should be slightly sweet and golden brown.
  2. Preheat the oven to 375°F (190°C).  Brush olive oil on a baking sheet and roll out your pizza dough. Spread the onions in a thin layer on the dough and garnish with the olives, garlic cloves and anchovies.
  3. Bake for about 30 min or until the edges of the dough are nice and crispy.
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