Pissaladière

By admin
11 May 2011

Serves 8 Preparation time: 20 min Cooking time: 40 min Resting time: 40 min Baking time: 15 min

PIZZA DOUGH 5 g instant yeast 5 ml (1 t) caster sugar 750 ml (3 c) white bread flour 5 ml (1 t) salt 50 ml oil about 180 ml (¾ c) warm water

TOPPING olive oil 4 baby onions, thinly sliced 2 cloves garlic, thinly sliced 1 sprig thyme 2 large tomatoes, peeled, seeded and chopped 15 ml (1 T) tomato paste salt and pepper 250 ml (1 c) cubed mozzarella cheese 16 Kalamata olives, pitted and halved 8 baby tomatoes, halved 8 anchovies, rinsed fresh basil, torn into pieces for sprinkling on top

Preheat the oven to 220 °c.

DOUGH Combine the yeast, sugar, flour and salt in the bowl of a mixer.

Add half the oil and all the warm water. mix to make a smooth dough.

Knead for 5-7 minutes or until smooth.

Add the rest of the oil while kneading.

Cover and leave to rise  double in volume.

TOPPING Heat the oil and add the onions, garlic and thyme.

Heat for about 20 minutes stirring occasionally.

Remove the lid and heat for 40 minutes or until golden.

Add the tomatoes and tomato paste and heat until all the liquid has evaporated.

Season with salt and pepper.

ASSEMBLY Knock down the dough and roll into a very thin 30 x 35 cm rectangle.

Put the dough on the back of a greased baking sheet.

Spread the onion mixture on top and arrange the remaining topping ingredients on top.

Leave to rise for 10 minutes.

Bake until the crust is crisp and the cheese has melted.

Sprinkle with basil.

Serve immediately.

Find Love!

Men
Women