Pissaladiere – French Onion Pizza

Experiments with savoury baking continue and now it was time to try something new. Some months ago I ran into a recipe of French galette with fennel and potato and now found a recipe of  pissaladière. French pizza,  in Lantliv that is a Swedish home interior magazine. The galette bottom seemed to be about the same as the pissaladiere, I do not know the difference. In some recipes pissaladiere is made with puff pastry. Would you know the difference?

This lovely pie or pizza with anchovies and onions is delicious. A good dinner with salad on a hot day or likewise a delicious lunch. Perfect when you need that extra salty bit to eat!

The recipe called for a kilo of onions – I settled for a quarter.

Pizza or pie bottom:
3 dl luke warm water
2 tsp dried yeast
4 dl flour
4 tbsp olive oil
1 tbsp honey
1 tsp salt

1 Mix the yeast into a bit of flour and whisk the mixture into the water.
2 Add the olive oil, honey and salt. Turn in the rest of the flour by hand.
3 Let the dough rise for an hour.
4 Roll the dough into a rectangular ‘pizza’ bottom and put it on an oven sheet. Fill and bake in 225 C for 20 – 30 minutes.

Filling:
2 tbsp butter
2 tbsp olive oil
250 g red onions
1 tbsp thyme, 1 tbsp rosmary, 1 bay leaf
2 dl chopped olives, black or green, pitted
1/2 chicken stock cube
1 1/2 dl water
salt and pepper
2 dl chopped olives, black or green, pitted
180 g anchovies or sardelle
olive oil

1 Peel and slice the onion into thin slices.
2 Sautée the onions for 15 minutes.
3 Add the herbs, water ad chicken stock. Let simmer for 15 minutes. Remove the lid and let the liquid evaporate.

4 Put the fillings (onion, anchovies and olives)  on the pizza bottom. Sprinkle on salt and pepper you might want to be careful with the salt as the fish is already quite salty. Bake in 225  for about 20 minutes.

Serve with green salad and mineral water or a good wine.

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