Welcome to our website !


By September 11, 2020 , , ,

When is a pizza, not a pizza, when it's pissaladière. This is a typical Ligurian dish made with onions gently cooked until almost caramelised, anchovies and olives on a bread base, there are also versions of this recipe found in Southern France. The base is slightly thicker than a pizza base. For this dish I've added some tomato puree, garlic and thyme to the onions for added depth of flavour and omitted the olives, so whilst not an authentic pissaladière, its a version I like to make at home . I have to warn you it's very addictive. 

Bread base
4g dried yeast
20ml olive oil
300g flour
185ml water
6g salt (sprinkled while mixing)

If using dried yeast place all the dry ingredients except the salt in a bowl, stir together well, gradually add the oil and water until the mixture forms a wet dough
Add the salt while mixing
Tip onto a floured board or work surface and knead for about 10 minutes until it forms a smooth dough
For those of you making this in a stand mixer, tip all the ingredients (except the salt) into the bowl, ensuring you have the dough hook on
Start on a low speed and start to add the salt, after 4 minutes increase the speed to medium and continue for a further 5 minutes
Oil a bowl and place the dough into it, cover with either oiled cling film or a damp tea towel and allow to rise until it has doubled in size
You can also make this the night before or several days before and allow it to prove slowly in the fridge too, this is my preferred method as it allows for flavour development

3 50g tins of anchovies in olive oil
4 onions (200g) roughly chopped
4 garlic cloves roughly chopped
15g fresh thyme leaves
50ml olive oil
Salt and pepper to taste
15g tomato puree

Pre heat the oven to 200c (normal), 190c (fan)
If cooking on the BBQ then set up for indirect cooking at 200c with the pizza stone
In a pan on a medium heat, cook the onions in the oil until they start to caramelise, this will take roughly 30 minutes, keep stirring the onions otherwise they will burn
Lower the heat and add the garlic and tomato puree, cook for a further 10 minutes
Season with the salt and pepper
Stir through the thyme and allow to cool
Take the dough out of the fridge and place in a deep rectangular baking tray (or cast iron, if baking on the BBQ) press the dough down ensuring it is relatively flat
Spread over the onion mix 
Arrange the anchovies on top
Bake in the oven for 30 minutes, remove from the baking tray and cook for a further 10 minutes in the oven on the middle shelf
If cooking on the BBQ remove from the baking dish after 40 minutes and place flat on the pizza stone and cook for a further 10 minutes
Allow to cool slightly before eating, it's best enjoyed a little warm

You Might Also Like