Ingredients:
- for the topping........... (makes 1 pissaladiere)
- for the dough ..........(makes 2 pissaladieres)
- to assemble each pissaladiere:..........
Directions:
- 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.
- 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.
- Preheat the oven to 450 degrees F.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1077.34 Kcal (4511 kJ) | ||
| Calories from fat | 496.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.18g | 85% | |
|---|---|---|---|
| Cholesterol | 19.96mg | 7% | |
| Sodium | 2125.54mg | 89% | |
| Potassium | 592.84mg | 13% | |
| Total Carbs | 120.81g | 40% | |
| Sugars | 5.14g | 21% | |
| Dietary Fiber | 9.69g | 39% | |
| Protein | 23.84g | 48% | |
| Vitamin C | 6mg | 10% | |
| Iron | 1.5mg | 8% | |
| Calcium | 76.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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