Pissaladière

Serves: 6

Edit

Update

Cancel

Total Time: 95

Prep Time: 55

Cook Time: 40

• 290 gram(s) packet pizza base mix
• 100 gram(s) jar anchovy fillets in olive oil
• 3 tablespoon(s) olive oil, plus extra to grease
• 1 kilogram(s) (2lb 31?2oz) onions, finely sliced
• 16-20 black olives - around 40g (11?2oz) - pitted

Method

1. Put the pizza base mix into a bowl, add 200ml (7fl oz) warm water and make up according to the packet instructions. Knead the dough on a clean surface for 5-10min until soft, smooth and pliable.
2. Put dough in a lightly oiled bowl, then cover with clingfilm and a tea-towel. Leave for 30min in a warm, draught-free place until doubled in size.
3. Pour 3tbsp oil from the anchovy jar into a pan. Add 3tbsp olive oil and the onions. Cover the pan and cook gently until the onions are soft. Remove the lid, increase the heat and cook for 20min until caramelised. Season well.
4. Preheat the oven to 230°C (210°C fan) mark 9. Knead the dough for 2-3min, then roll it into a rectangle measuring about 28x35.5cm (11x14in). Put the dough on a lightly oiled baking sheet, then spread the onions over the top. Cut the anchovies in half and arrange on top in a lattice pattern. Put an olive inside each diamond, then bake for 15-20min until lightly browned. Serve warm.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!