Pissaladiere is a traditional recipe from the South of France, sold in many bakeries as a starter or snack. It is a pizza base topped by Mediterranean caramelized onions, anchovies and olives. It can be served warm or at room temperature. #yourguardianchef #frenchfood #pizza
Course Starters
Cuisine French
Keyword caramellized onion on pizza, pissaladiere, pizza with onion
Pour the ingredients into the machine and set the program for fresh dough, number 13 on the Kenwood. NB: when using the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
1 cup fresh water, 3 ½ cup flour, 1 tablespoon olive oil, 1.5 teaspoon salt & pepper, 1 teaspoon caster sugar, 1 package yeast
For best result, let the dough rest in the fridge overnight, well-floured and wrapped in a plastic bag, so it does not crawl all over the fridge.
Preparing the onion for the topping
Peel the onions and cut them very finely
10 onion
Wash, clean and debone the anchovies filet. Leaves some anchovies aside for the topping decoration.
1 cup anchovies stored in salt
In a large frying pan fry the garlic cloves crushed and the anchovy’s filets. The anchovies will melt into a cream.
3 cloves peeled garlic cloves, olive oil
Put in the onion and stir-fry over medium heat until they become translucent.
Then lower the heat and simmer for a good 30 minutes. Add water if too dry. Normally you should not need to add any salt as the anchovies are already very salty.
To make Pissaladiere pizzette
Roll the dough flat and cut it into small circles
Let them rest a few minutes while the oven heats up at 390F - 200 C. If you have a pizza stone put it in the oven so they will be hot.
Put the circles on the pizza stone and put a spoon of the onion mix and half olive with a small piece of anchovies. I made some with only the onions to add some variety.
½ cup pitted black olives
Cook for 10 minutes and continue with the rest of the batch. They can be served at room temperature but it is best to eat them the same day.
For the large Pissaladiere
Roll the dough and lay it on the hot pizza stone
Top it with caramelized onions, anchovies filets and unpitted olives
Cook in a hot oven at 200C / 400 F for 10 minutes
Cut and serve warm as well as a room temperature
Video
Notes
For best result, let the dough rest in the fridge overnight, well-floured and wrapped in a plastic bag, so it does not crawl all over the fridge.
Always buy anchovies stored in salt, they have more taste. The one stored in oil, you never know what oil has been used.
To peel the onions:
Peel the onions in front of an open window
When you clean the onion, leave the top as it is till the very end. It is only when you slice the top of the onion that you will start tearing.
Normally you should not need to add any salt to the onions as the anchovies are already very salty.
When caramelizing the onions keep the heat very low and check if the onions get too dry add some water
Pissaladiere can be served at room temperature but it is best to eat them the same day.