Pissaladière
Bruno Albouze · ♥ 2.2K likes · 87.2K views · 4 min video
Timestamp
Ingredients
Method
Techniques
- onions
Halve each onion, trim both ends, peel and slice thinly; a sharp cleaver speeds a large amount.
- butter
- olive oil
- bay leaf
In a hot pot add butter and olive oil, then the onions and a bay leaf; cook on high heat 2 minutes, stirring well.
Reduce heat to low, sprinkle with a bit of brown sugar and cook about an hour, stirring and scraping the bottom every 5 minutes.
- brown sugar
- anchovies
- salt
Toward the end add chopped anchovies, season with more salt if needed, cook a few minutes more, then transfer the caramelized onions to a plate to cool.
- Herbes de Provence
- bay leaf
- crushed garlic
- thyme
- rosemary
- oregano
- dough
Make the herbed oil: mix Herbes de Provence with bay leaf, crushed garlic and fresh thyme, rosemary and oregano; it can be made days ahead.
Herbed oil
- flour
On a floured surface deflate the dough, roll into a medium disc, cover and rest about 20 minutes.
Set the dough on an upside-down sheet tray lined with parchment so it slides onto the hot pizza stone; coat the whole surface with herbed olive oil.
- herbed olive oil
Optionally pre-bake the dough about 2 minutes before topping, for a crispier base.
- olives
Spread the caramelized onions evenly, halve each anchovy lengthwise and arrange on top, then add olives.