Pissaladiere is a classic French dish originating in Nice. A tender, chewy dough (similar to a pizza dough) is topped with caramelized onions, anchovies, and olives to create this savory treat. The flavors come together perfectly for a bold dish, bite after bite. Pair it with a light green salad for a full meal, or serve up in slices for a simple and flavor-packed appetizer.
- 450 grams flour
- 270 milliliters warm water
- 2 teaspoons yeast (dehydrated)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1.5 kilograms white onions (large)
- olive oil
- 12 anchovy fillets (in oil)
- olives (from Nice)
- Prepare the dough by pouring the flour and salt in a large bowl. Make a well in the middle and pour in the water and yeast. Dissolve the yeast and add the olive oil. Gradually stir in the flour.. Knead the dough well until it's elastic. Cover with a cloth and let rise for at least 1 1/2 to 2 hours. If you have a bread machine, pour the water and oil first, then the salt, the flour, and finally the yeast. Launch a "dough without cooking" program.
- Finely chop the onion and stir in little oil over low heat. Cook gently until they crystallize. Salt lightly (the anchovies are slightly salty).
- Preheat oven to 425 degrees Fahrenheit.
- Roll out the dough thinly and arrange it on the oiled baking tray. Cover evenly with the candied onions. Add anchovies and olives on the top.
- Bake for 20-30 minutes until the pastry is golden.
PER SERVING *
|Calories720Calories from Fat160|
|% DAILY VALUE*|
|Calories from Fat160|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.