Pissaladiere Recipe

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Pissaladiere
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Ingredients
18
Count
Nutrition
1077
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. For the topping, heat the olive oil in a very large saute pan and cook
  2. The onions, thyme, salt, pepper, and garlic over low heat for 45 minutes,until the onions are sweet and cooked but not browned.
  3. Toss the onions from time to time.
  4. After 30 minutes, take out the garlic, chop it roughly, and
  5. Add it back to the onions.
  6. Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook.
  7. (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
  8. 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.
  9. 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.
  10. Place the dough in a well-oiled bowl and turn it to cover lightly with oil.
  11. Cover the bowl with a damp kitchen towel.
  12. Allow to rest at room temperature for 30 minutes.
  13. Preheat the oven to 450 degrees F.
  14. Divide the dough into 2 equal parts, rolling each 1 into a smooth ball.
  15. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and
  16. Cover it loosely with a damp towel. Allow the dough to rest for 10 minutes.
  17. (If you're not using the other dough, wrap it well and refrigerate or freeze it
  18. For the next time.)
  19. Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch
  20. Rectangle and place it on a baking sheet sprinkled with cornmeal.
  21. Spoon the onion topping onto the dough, leaving a 3/4-inch border all around.
  22. Artfully arrange the anchovies and olives on top, brush the edge of the dough
  23. With olive oil, and bake for 15 minutes, or until the crust is crisp.
  24. Serve hot on a cutting board.
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Nutrition Facts

Per ServingPer 100 g
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%
Amount Per 100 g
Calories 227.37 Kcal (952 kJ)
Calories from fat 104.81 Kcal
% Daily Value*
Total Fat 11.65g 85%
Cholesterol 4.21mg 7%
Sodium 448.6mg 89%
Potassium 125.12mg 13%
Total Carbs 25.5g 40%
Sugars 1.09g 21%
Dietary Fiber 2.04g 39%
Protein 5.03g 48%
Vitamin C 1.3mg 10%
Iron 0.3mg 8%
Calcium 16.1mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.3
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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