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Pissaladiere

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Pissaladiere

Additional information on this Recipe from Food Network Canada

Recipes from this Episode


Recipe summary

Preparation time:
Cooking time:
Yield: 8

Ingredients

Dough

  • 1 1/3 cups flour
  • 1/3 cup warm water
  • 1 teaspoon dry yeast
  • 1 egg
  • 1 teaspoon salt
  • A grinding of pepper

Topping

  • 1/4 cup olive oil
  • 1 1/2 pounds onions, thinly sliced
  • 1 bay leaf
  • 2 teaspoons herbes de province
  • Salt and pepper
  • 3 ounces anchovy fillets, rinsed and drained, then halved lengthwise
  • 1 medium tomato, thinly sliced (optional)
  • 1/4 cup niçois olives, pitted

Assembly


Directions

Dough

  1. Make a well in the flour. Sprinkle the yeast over the warm water and set aside until dissolved and slightly foamy, about 5 minutes. Beat the egg and salt into it, and pour into the well of the flour. Gradually mix with your fingers, drawing the flour in to make dough. Knead until smooth and elastic, adding more flour if needed. Cover and set in a warm place to double in bulk, about an hour.

Topping

  1. Heat the oil in a sauté pan and add the onions, herbs, salt and pepper. Cover, and cook, stirring occasionally, until very soft, about half an hour.

Assembly

  1. Heat the oven to 400°F/200°C. When the dough is ready, punch it down and roll it out like pizza dough. Lay on a baking sheet. Top with the onions. Lay on the tomato slices in rows. Arrange a lattice of anchovies, and fill spaces with olives. Grind over pepper. Let sit 15 minutes for the dough to rise up again a bit. Bake until the crust is done, about half an hour.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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