Pissaladière French Style Pizza Recipes

PISSALADIèRE

Steps:

• In the bowl of a stand mixer, add the flour and salt. Mix with the paddle attachment on low speed just to combine.
• Gradually drop in cubes of butter, with the mixer beating on medium-low speed. Once the butter clumps are no bigger than the size of peas, stream in cold water one teaspoon at a time until a compact dough forms. The dough should pull away from the sides of the bowl.
• Wrap the dough in plastic wrap, pressing down on the dough to create a disc shape. Refrigerate for 30 minutes.
• In a medium pan, add the olive oil and warm over medium heat. Add the onion slices and sauté until translucent.
• Sprinkle the sugar all over the onions and cook until the onions have caramelized (about 10 to 15 minutes longer).
• Turn off the heat and stir in the chopped anchovies. Temporarily set this mixture aside.
• Preheat the oven to 400°F.
• Roll the pastry dough out onto a lightly floured surface. Roll the dough out into an approximate 12" square. Trim off the uneven edges. Take a fork and prick all over the pastry, except for about a 1" border along the edges, which you'll leave bare.
• Spread the onion mixture all over the prepared pastry square, leaving the border bare.
• Bake the pissaladiere for approximately 25 minutes, or until the pastry is golden throughout. Top the pissaladiere with the sliced olives (and extra anchovies, optional) and bake for another minute.

PISSALADIèRE (FRENCH-STYLE PIZZA)

Steps:

• Preheat the oven according to the pie crust package directions. Spay a 9-inch tart pan with the cooking spray and place on a baking sheet. Gently place the dough into the pan, smoothing the edges up the sides of the pan. Remove any excess dough.
• Prick the center of the dough several times with a fork. Bake according to the package directions until lightly golden.
• Remove from the oven and set aside. Turn off the oven.
• Add the olive oil to a large skillet over medium heat. When hot, reduce the heat to medium-low, add the onions, salt and black pepper, and cook, stirring occasionally for about 15 minutes.
• Preheat the oven to 350 degrees F.
• After cooking the onions for about 10 minutes, add the garlic and the thyme. Continue cooking for another 5 minutes or so. When the onions are golden, add the tomatoes in juice, anchovy paste, and the red pepper flakes. Stir to combine, and cook for another 5-8 minutes, or until the liquid from the tomatoes has been absorbed and the mixture thickens.
• Transfer the mixture to the tart pan, spreading it out evenly. Top with the black olives.
• Place the pan back in the oven for about 5 minutes.
• Remove from the oven and garnish with fresh thyme.

PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA)

Steps:

• Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.
• Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.
• Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
• Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.