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Pissaladiere

For the topping (makes 1 pissaladiere):

1/4

cup

good olive oil, plus extra for brushing

2

lbs

yellow onions, halved and sliced 1/4-inch thick

1

Tbs

fresh thyme leaves

1 1/2

tsp

kosher salt

1/2

tsp

freshly ground black pepper

2

whole cloves garlic

For the dough (makes 2 pissaladieres)

1 1/4

cups

warm (100 to 110 degrees F) water

2

envelopes dry yeast

1

Tbs

honey

3

Tbs

good olive oil

4

cups

all-purpose flour, plus extra for kneading

2

tsp

kosher salt

To assemble each pissaladiere:

Cornmeal, for baking

12 to 18

anchovy fillets

12

French black olives, preferably oil-cured, pitted

1

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.

2

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.

3

Preheat the oven to 450 degrees F.

4

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.

5

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.

Servings: 8

Yield: 8 to 10 servings

Cooking Times

Preparation Time: 1 hour and 15 minutes

Cooking Time: 40 minutes

Total Time: 2 hours and 10 minutes

Nutrition Facts

Serving size: 1/8 of a recipe (4.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 7 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

187

Calories From Fat (62%)

116.6

% Daily Value

Total Fat 13.01g

20%

Saturated Fat 1.84g

9%

Cholesterol 5.1mg

2%

Sodium 1058.08mg

44%

Potassium 204.9mg

6%

Total Carbohydrates 14.68g

5%

Fiber 2.46g

10%

Sugar 2.2g

 

Protein 3.24g

6%

Recipe Type: Anchovy, Average Difficulty, Baked, Cornmeal, European, Fall, Fish, food network, foodnetwork.com, French, Olive, Onion, Pizza, Spring, Summer, Vegetable, Winter

Source

Author: Copyright 2004, Barefoot in Paris, All Rights Reserved

Web Page: http://www.foodnetwork.com/recipes/barefoot-contessa/pissaladiere-recipe/index.html

Copyright: © 2012 foodnetwork.com