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.
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Loreal Jackson
[email protected]Gross.
Malik Williams
[email protected]Yum!
Matthew Bauman
[email protected]Delicious!
Tony Avalos
[email protected]Would not recommend.
Faisal Akramzada
[email protected]Meh.
Batool chahat
[email protected]Not bad!
Sherry Meath
[email protected]This pizza was amazing! The flavors were incredible, and the crust was perfectly cooked. I will definitely be making this again.
Kd Hs
[email protected]Overall, I thought this pizza was pretty good. The flavors were interesting, and the crust was cooked perfectly. However, I would have liked more toppings.
Sv Suzun
[email protected]This recipe was a disaster! The dough was too sticky to work with, and the toppings kept falling off. I ended up throwing the whole thing away.
Brenden Widdowfield
[email protected]I'm not sure what all the fuss is about. This pizza was just okay. The flavors were all there, but they didn't really come together in a cohesive way.
Faith Ndegwa
[email protected]This is a great recipe for a quick and easy weeknight meal. The dough was easy to work with, and the toppings were all delicious. I especially loved the caramelized onions.
Happy Dhliwayo
[email protected]I've never been a fan of anchovies, but I was pleasantly surprised by how well they worked in this dish. The flavors all came together perfectly, and the pizza was delicious.
oritune
[email protected]This pizza was a hit at my dinner party! The caramelized onions were so sweet and flavorful, and the anchovies added a nice salty touch. The dough was also perfectly cooked, with a crispy exterior and a chewy interior.
Dee Esc
[email protected]Pissaladière is an incredible dish that combines unique flavors and textures. The combination of caramelized onions, anchovies, and olives is a match made in heaven. The dough was easy to work with and resulted in a perfectly crispy crust. This recip