2 pounds yellow onions, halved and sliced 1/4-inch thick
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 whole cloves garlic
1 1/4 cups warm (100 to 110 degrees F) water
2 envelopes dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
Cornmeal, for baking
12 to 18 anchovy fillets
12 French black olives, preferably oil-cured, pitted
Steps:
For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.
Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.
Preheat the oven to 450 degrees F.
Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
Spoon the onion topping onto the dough, leaving a 3/4-inch border all around. Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board.
More about "la pissaladiÈre recipes"
ULTIMATE PISSALADIèRE - DELICIOUS. MAGAZINE
Feb 8, 2021 Method. For the pastry, tip the flour onto a clean work surface or into a mixing bowl and sprinkle over a pinch of salt. Add the butter, toss so all the pieces are coated, then rub the butter into the flour using your fingertips until … From deliciousmagazine.co.uk
RECIPE PISSALADIèRE (FRENCH PIZZA) - LA CUISINE D'ANNIE
Recipe of Pissaladière (French Pizza) . Recipe of Appetizers, Tartes and Quiches for 8 persons. Preparation time is 40 min. La Cuisine d'Annie gathers easy recipes and family dinner ideas. From en.lacuisinedannie.com
Aug 19, 2022 2 Tbsp.. olive oil. 1. kg onions, finely sliced. 1 Tbsp.. fresh thyme leaves, roughly chopped. 320 g. sheet ready-rolled puff pastry, we used Jus-Rol. 95-100g jar anchovies fillets in oil, drained From goodhousekeeping.com
May 26, 2016 This recipe is wonderful as a savory appetizer, easy to make, and delicious to snack on while watching the Grand Prix on TV or sitting on a sun-drenched terrace on the Mediterranean. A true Pissaladière always adds … From homemadeitaliancooking.com
Oct 3, 2021 Dough: While some recipes call for puff pastry as a base layer, a yeast-leavened dough, something like focaccia dough, ... For the pissaladière toppings: In a large sauté pan, heat 2 tablespoon olive oil over high heat. … From alexandracooks.com
HOW TO MAKE THE PISSALADIèRE OF NICE - LA CUCINA ITALIANA
Sep 28, 2020 Our recipe for la pissaladière di Nizza. Start by making the dough for the focaccia: Knead 11 oz flour with a pinch of dry brewer's yeast, ¾ cup water at room temperature and ½ … From lacucinaitaliana.com
Aug 5, 2015 For the dough: Tip the flour, salt and yeast into a bowl. Pour in the water, spoon in the oil and mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky. From delscookingtwist.com
Jan 24, 2020 1 Cook the pissaladière in an oven at 180C for 18 minutes. Season with pepper after removing from the oven. Finish and presentation . 1 Slice the pissaladière into 4 cm squares. 2 On a plate, arrange 3 staggered … From tasteoffrancemag.com
PISSALADIèRE A DELICIOUS FLATBREAD RECIPE FROM PROVENCE
A traditional recipe from Provence, pissaladière is a flatbread with caramelized onions and often a few anchovies as garnish. Although pissaladière is commonly found in bakeries throughout Provence, the dish originates from the City of … From perfectlyprovence.co
Jan 9, 2023 A staple in traditional Cuisine Nissarde recipes, la Pissaladièra (in Nissart) is reproduced below with the permission of the Office de Tourisme Métropolitain Nice Côte … From perfectlyprovence.co
CLASSIC PROVENCAL PISSALADIèRE RECIPE - THE SPRUCE EATS
Feb 4, 2023 A classic Provencal Pissaladière is a favorite French dish, no wonder when made of onion confit, puff pastry, anchovies, and olives. ... Rebecca Franklin is a lifestyle writer and recipe developer. Her expertise is in French … From thespruceeats.com
May 15, 2019 Combine anchovy filets and milk in small bowl and set aside. Add 2 tablespoons olive oil to heavy-bottomed 12-inch sauté pan and heat over medium-high heat until shimmering. From seriouseats.com
PISSALADIèRE - AUTHENTIC FRENCH PROVENçAL TART RECIPE
Dec 20, 2022 What is pissaladière? Pissaladière is a traditional recipe originally from Nice in the South of France. It is composed with a thick pizza dough, usually topped with caramelized onions, black olives, and anchovies. Pissaladière is … From 196flavors.com
PISSALADIèRE WITH OLIVES AND ANCHOVIES RECIPE - BBC FOOD
Knock the dough back and shape to fill a large baking tray – around 40x20cm/16x8in. Spread the onions over the dough, leaving a narrow border, then add the anchovies in a lattice pattern – … From bbc.co.uk
BEST PISSALADIèRE RECIPE | CHRISTOPHER KIMBALL’S MILK STREET
French Provençal pissaladière is a flatbread-like savory tart featuring a thin crust topped generously with onions that are slow-cooked until jammy and sweet, plus briny black olives … From 177milkstreet.com
Sep 5, 2018 Method. Heat the oil and butter in a very large frying pan over a medium heat until bubbling. Add the sliced onions with a pinch of salt and cook for 30-40 minutes, stirring occasionally, until completely softened and … From deliciousmagazine.co.uk
Delia's Pissaladiere recipe. Just over the border of Italy, in the south of France, they have their own version of Pizza - Pissaladiere. This too is perfect for eating outdoors, perhaps cut into smallish portions for serving with pre-barbecue … From deliaonline.com
Apr 17, 2024 How to make the pissaladiere recipe. For making this traditional recipe you roll out your dough of choice and preheat the oven too 400˚F (200˚C). Spread the caramelized onions over the dough and divide the anchovies into … From insimoneskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
