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Pissaladiere Pizza
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1
Reviews
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By:
Annie Nunnery
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Pissaladiere Pizza Recipe makes dough using yeast, sugar, flour and olive oil, covers with paste of butter, onions, garlic, thyme, anchovy fillets and black olives before covering with move fillets and olive to create this tasty pizza recipe.
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INGREDIENTS
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For Dough:
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1/2 package (1 1/2 teaspoons)
active dry yeast
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1/4 cup warm water (about 105° F)
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1/2 teaspoon sugar
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1 1/4 cups flour
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1/2 teaspoon salt
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1/2 teaspoon olive oil
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For Topping:
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Olive oil
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1/4 cup unsalted butter
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4 yellow onions, thinly sliced
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3 cloves garlic, minced
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1 teaspoon minced fresh thyme or 1/2 teaspoon dried
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Salt and black pepper to taste
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1 tin (2 oz) anchovy fillets in oil
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12 to 15 large black Greek olives, pitted
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1/4 cup minced parsley
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1/4 cupfresh basil leaves (optional)
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DIRECTIONS
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1:
To prepare the dough: In a small bowl combine yeast, water, and sugar and let proof 5 minutes. In large bowl of electric mixer, combine flour and salt. Using dough hook, begin mixing and add olive oil. Add yeast
mixture and continue mixing. The dough hook will "knead" the dough for you. Mix 5 to 7 minutes, or until dough is silky and no longer
clings to sides of bowl.
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2:
To make by hand, put flour and salt in a large
bowl and stir in olive oil and yeast mixture by hand; knead by hand on a lightly floured surface until mixture is silky and smooth.
Place dough in a well-oiled bowl, turning to coat all surfaces with oil, and let rise, covered with a warm damp towel, for 1 hour.
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3:
To prepare the filling: In a large heavy skillet over medium heat, heat olive oil and butter. Add onion and cook gently for 5 minutes. Add garlic, thyme, salt, and pepper. Cook 20 minutes, or until onions are very soft
but not brown. Taste; adjust seasoning
if necessary. Put 2 anchovy fillets and half the olives in a blender. Add a few drops olive oil and blend. Add more oil as necessary to make a smooth paste.
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4:
To assemble pissaladiere. Preheat oven to 400° F. Roll dough out into a rectangle or circle. Transfer to a well-floured inverted baking sheet. Spread with anchovy and olive paste and cover with onion slices. Arrange
remaining anchovies over onions in a crisscross pattern. Slice remaining olives; arrange between anchovies. Drizzle with a little olive oil and dust with 2 tablespoons each parsley and basil (if used). Bake until
well browned, about 30 to 35 minutes.
Cool slightly, then sprinkle with remaining herbs just before serving. Cut while still warm. (Makes 16 to 20 small cocktail
squares or wedges.)
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