PISSALADIèRE
This is a gorgeous oniony tart made like a pizza - it makes a great starter or lunch, hot or cold.
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 2h15m
Number Of Ingredients 11
Steps:
- 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 on to a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky.
- Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1¼ hours or until the dough springs back when pressed. Don't worry too much is it takes more or less time - it's not critical for this relaxed recipe.
- While the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time.
- Sprinkle in the thyme and some salt and pepper, then tip in the tomatoes and stir well. Cover and cook gently for 45 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid. Remove from the heat and leave to cool slightly.
- Preheat the oven to 220C/gas 7/fan 200C. Lightly oil a shallow 23x33cm baking tin or tray. Knead the dough again briefly, then roll it out and press it into the tin. Don't leave it to rise again.
- Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each window between the anchovies with an olive, then bake for 25-30 minutes until golden. Serve warm, cold or reheated, cut into squares.
Nutrition Facts : Calories 400 calories, Fat 1.4 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 15 grams carbohydrates, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 3.4 milligram of sodium
PISSALADIERE
Categories Fish Olive Appetizer Bake Fall Spring Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 15
Steps:
- Make crust:
- Mix flour and salt in processor. Add butter and oil. Using on/off turns, process until mixture resembles coarse meal. Using on/off turns, mix in enough water 1 tablespoon at a time to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours.
- Make filling:
- Heat oil in 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. (Dough and filling can be prepared 1 day ahead. Keep dough chilled. Cover and chill filling. Let dough soften slightly at room temperature before rolling out.)
- Preheat oven to 425°F. Lightly oil large baking sheet. Roll out dough on floured surface to 11-inch round. Transfer dough to prepared sheet. Crimp edges of dough to form stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
- Bake pissaladière until crust is crisp and golden, about 30 minutes. Transfer to platter and serve.
PISSALADIERE
Categories Fish Olive Onion Side Bake Rosemary Fall Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For topping:
- Preheat oven to 350°F. Place butter on heavy large rimmed baking sheet; place in oven until butter melts, about 5 minutes. Spread half of onions on baking sheet; top with 3 thyme sprigs, 2 rosemary sprigs and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil. Top with remaining onions, 3 thyme sprigs, 2 rosemary sprigs, and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil (onion layer will be about 2 1/2 inches thick but will settle during baking). Bake until onions are very tender and golden, stirring and turning every 30 minutes, about 2 hours total. Cool. Discard herb sprigs and bay leaves. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
- For crust:
- Pour 1 cup warm water into small bowl; sprinkle yeast and sugar over. Stir to blend. Let stand until foamy, about 10 minutes.
- Blend 2 3/4 cups flour and salt in processor. Add yeast mixture and 2 tablespoons oil; process until dough clumps together, adding more flour by tablespoonfuls if dough is sticky. Process until shiny ball forms, about 1 minute. Turn dough out onto floured work surface and knead until smooth and elastic, about 5 minutes. Coat large bowl with remaining 1 tablespoon oil. Add dough to bowl; turn to coat with oil. Cover with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Punch down dough; cover and let rise until puffed and almost doubled, about 1 hour.
- Sprinkle heavy 17x11x1-inch baking sheet with cornmeal. Roll out dough on lightly floured surface to 18x12-inch rectangle. Transfer to prepared baking sheet; press edges of dough up along sides and corners of sheet. Cover with dry kitchen towel; let rise until slightly puffed, 1 hour.
- Preheat oven to 475°F. Spread onions over top of dough. Arrange anchovies and olives atop. Bake until crust is golden, about 15 minutes. Sprinkle with thyme. Cut into 3-inch squares. Serve warm or at room temperature. (Can be made 4 hours ahead; let stand at room temperature.)
PIZZA TOPPING: PISSALADIERE
Pissaladiere is basically an onion pizza. You may use Recipe #256080 for the dough. It's important not to change this recipe much, I wanted to use less olive oil (but I didn't) but it was needed to make the pizza moist on top and I wanted to leave the sugar out (but I didn't) but it was needed to make the onions sweeter. This recipe came from Marie Claire Zest by Michele Cranston.
Provided by Chef floWer
Categories Lunch/Snacks
Time 1h10m
Yield 4 pizzas
Number Of Ingredients 9
Steps:
- Preheat the oven 220oC/425oF/Gas
- On a medium setting, heat a large frying pan with lid, add the olive oil, onions, rosemary and thyme.
- Cover and reduce heat to low, cook for 20 minutes, or until the onions are very soft but not burnt. Add the sugar to the onions and cook for a further minute, setting aside for later use.
- Base/Dough: Flour surface to turn out the ready dough, knead and punch it down. Divide dough into four sections and roll out each piece into and thin oval shape. Turn the edges over a little to form a somewhat thicker crust.
- Put dough on a large tray, which has been oiled and cover the surface of the pizzas with the onion mixture. Rip the anchovies and olives into small pieces and place them over the onion mixture.
- Place tray into the oven and bake for 15 minutes. Remove from the oven and garnish with freshly torn basil leaves.
PISSALADIERE
Provided by Ina Garten
Categories appetizer
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
PISSALADIERE
Provided by Food Network
Time 2h40m
Yield 8 first-course servings
Number Of Ingredients 14
Steps:
- To make the dough: Make a well in the flour. Sprinkle the yeast over the warm water and set aside until dissolved and slightly foamy, about 5 minutes. Beat the egg and salt into it, and pour into the well of the flour. Gradually mix with your fingers, drawing the flour in to make the dough. Knead until smooth and elastic, adding more flour, if needed. Cover and set in a warm place to double in bulk, about 1 hour.
- To prepare the topping: Heat the oil in a saute pan and add the onions, herbs, salt, and pepper. Cover, and cook, stirring occasionally, until very soft, about 30 minutes.
- Heat the oven to 400 degrees F. When the dough is ready, punch it down and roll it out like pizza dough. Lay on a baking sheet. Top with the onions. Lay on the tomato slices in rows. Arrange a lattice of anchovies, and fill spaces with olives. Grind over pepper. Let sit 15 minutes for the dough to rise up again a bit. Bake until the crust is done, about 30 minutes.
PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA)
Pissaladière is a pizza-like dish made in Southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in the Province of Imperia. It can be considered a type of white pizza, as no tomatoes are used. The dough is usually a bread dough thicker than that of the classic Italian pizza traditional topping consists of caramelized (almost pureed) onions, olives, garlic and anchovies. No cheese is used in France, however, in the nearby Italian town of San Remo, mozzarella is added.
Provided by Charlie_one
Categories World Cuisine Recipes European French
Time 3h45m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 39.1 g, Cholesterol 29.4 mg, Fat 22 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 765.2 mg, Sugar 8.1 g
VEGETABLE PIZZA TOPPING
A must for an overflowing garden! Goes well with a Tomato basil thin crust, a 3 Pepper thin crust, as well as a Basic garlic thin crust.
Provided by BeccaB3c
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet.
- Add veggies and saute lightly until just soft.
- Spread mixture on top of pizza dough leaving a 1/2 to 1 inch border.
- Top with cheese and season to taste using herbs of choice, fresh or dried.
Nutrition Facts : Calories 91.9, Fat 6.6, SaturatedFat 2.8, Cholesterol 14.8, Sodium 118.6, Carbohydrate 4, Fiber 1, Sugar 2.3, Protein 4.9
PISSALADIERE II
Make and share this Pissaladiere II recipe from Food.com.
Provided by MsBindy
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Roll out pastry dough and line a 9-inch pie pan with it.
- Saute the onions and garlic in olive oil until tender and lightly golden.
- Add the basil and salt.
- Preheat oven to 375°F.
- Thoroughly mix the eggs, milk, mustard and flour and set aside.
- Combine the 2 cheeses.
- Sprinkle 1/2 the cheese into the pie shell.
- Spread the sauteed onions over the cheese.
- Scatter on the olives.
- Pour the egg-milk mixture into the pie.
- Cover with remaining cheese and arrange the tomato slices on top.
- Bake 40-45 minutes or until set.
Nutrition Facts : Calories 332.5, Fat 22.4, SaturatedFat 8.3, Cholesterol 244, Sodium 606.1, Carbohydrate 15.8, Fiber 2, Sugar 4.9, Protein 17.6
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