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Bon Appétit

Pissaladiere

3.8

(4)

Lovely for lunch or with a salad for dinner.

Recipe information

  • Yield

    Serves 4

Ingredients

2/3 cup warm water (105°F to 115°F)
1 teaspoon sugar
1 envelope yeast
2 cups all purpose flour
5 1/2 tablespoons olive oil
1 teaspoon salt
1 1/4 pounds onions, finely chopped (about 4 cups)
8 anchovy fillets, finely chopped
20 Niçoise olives, pitted
1 teaspoon chopped fresh marjoram

Preparation

  1. Step 1

    Combine water and sugar in processor. Sprinkle yeast over; let stand until foamy, about 8 minutes. Add flour, 2 tablespoons oil and salt. Process until dough forms ball, about 30 seconds. Knead on floured surface until smooth and elastic, about 3 minutes. Lightly oil large bowl. Add dough; turn to coat. Cover bowl with plastic, then towel. Let rise in warm draft-free area until doubled, about 1 hour.

    Step 2

    Meanwhile, heat 3 1/2 tablespoons oil in large skillet over medium heat. Add onions; sauté until beginning to brown, about 20 minutes. Stir in anchovies.

    Step 3

    Preheat oven to 425°F. Oil baking sheet. Punch down dough. Knead on floured surface until smooth, 2 minutes. Roll out to 12-inch round. Transfer to baking sheet. Pierce dough all over with fork.

    Step 4

    Bake curst 5 minutes. Spoon onion mixture over, leaving border around edge. Sprinkle with olives and marjoram. Bake until cr ust is golden, about 15 minutes.

TagsSavory Pie and TartPizzaFrenchEuropeanOnionRoot VegetableVegetableAnchovyFishSeafoodOliveMainDinnerNut FreeDairy FreeBakingFood ProcessorBon Appétit
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