The pissaladiere is a French pizza that made out of bread dough, rolled out thinly and cover with onions, olives, garlic, anchovies and olives oil. No cheese topping. You need a lot of fresh salad to go with Pissaladiere.
I had been passing through Provence before when my husband and I were travelling in a part of Europa. I did not have a chance to taste the pissaladiere, but I tried the brioche and the pistou. I was not sure about the brioche, but I did enjoy the pasta with pistou (a green, fresh, concoction of garlic, sweet basil, cheese and olive oil). Pistou is Pesto in Italian but without the pine nuts.
Now I like to catch up what I have missed, I do hope this pissaladiere is as good as the original pizza in Provence. This recipe is the adaptation of Jacques Pepin.
A slice of Pissaladiere with Salad
The Pissaladiere
I had so much fun to do this French cooking today, and I am so pleased that I could share recipes and posted different verity of dishes from Java and beyond, for the past week. They will be more exciting recipes to come.
Recipe to share today:
Pissaladiere
Ingredients
The dough:
1 ½ cup plain flour
Extra flour for kneading
14 g dried yeast
1tablespoon olive oil
½ teaspoon salt
A ½ cup of warm water
The Topping
2 tablespoons olive oil
3 cups or more sliced onions
3 cloves garlic and some salt
90 g good quality anchovies
A cup of Kalamata olives stoned and halved
Method
Add the yeast in the warm water, mix and let it rest for 6 minutes
Put the plain flour in a mixing bowl; add in the salt, oil and the yeast
You can combine this with an electric mixer; then using the dough hook, beat in medium speed for 2 minutes.
Take it out from the bowl, put the dough on floured board and knead it by hands until the mixture is smooth and satiny.
Put in a clean and oiled bowl, place it in a warm room to make the dough rise to double.
The Topping/Filling
Pan fry the onion until cook and lightly brown, add in the salt and garlic
Roll the dough out, spread it by hand and put on an oiled flat tin 20 cm by 30 cm
Arrange the onion on the dough/pastry and the anchovies, in a crisscross pattern on top
Put half of the olive in each of the anchovy’s diamond.
Sprinkle with olive oil, and bake it in hot oven 200 C for 20-22 minutes
Allow it to cool in the pan for 10 minutes, brush it with oil before serving
Serve at room temperature.
To serve: cut into slices, garnish with a green salad.
Ingredients, Preparation and Cooking.
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 Olives, Anchovies, Sliced Onions |
The dough is Smooth and Satiny.
The dough has doubled after one hour.
Flat out the dough thinly by hand to 20x30cm
|
 Arranging the Topping |
The Pissaladiere is Ready to Bake
Baked Pissaladiere
Resting Pissaladiere on a Wooden tray
After Leaving The Baked Pissaladiere for
10 minutes in the Tin
|
The Pissaladiere looks so pretty and elegant; however, the taste is slightly salty. You need a lot of salads to go with it and a good drink of Wine.
In Italy, I tasted an Italian Pizza. I was so surprised because it’s so different from the Australian Pizza.
The Pizza did not have a lot of toppings; however the taste is so good.
I had a Pizza with Prosciutto and Rockets in Italy, this is what I cooked at home today (pictured below). The family loved it.
Pizza with Prosciutto and Rockets
Have Fun and Happy Cooking
Susy.
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