Number of People
This recipe is part of the #JulyinFrance recipe collection created by Lorena Lys.
The Pissaladiere is a culinary specialty of the region of Nice which is found throughout the maritime Provence. It is sometimes considered a variant of an onion tart, which anchovies has been added too. Its name come from the Pissala, a puree of anchovies and sardines made back in the days in the region that was spread on the tart dough. Traditionally, it is best paired with either a rosé wine from the vineyards of Provence, or a white wine such as bellet or patrimonio.
For the dough (using Cuisine Companion) 1. Place 250 mls of warm water and 20 grams of dry yeast in the bowl fitted with the kneading/crushing blade. Launch the P1 pastry program and after 30 seconds, add the flour, salt and olive oil. Remove blade and proceed with the pastry program.
2. At the end of the program, roll dough into a ball and cut in half. Roll out into a rectangular shape (to fit the Optigrill+ Snack and Baking Tray).
For the topping: 1. While the dough is rising, heat the oil in a large deep Tefal frypan or saute pan. Add the onions and fry gently for about 10 minutes until softened but not browned. Stirring from time to time. 2. Sprinkle in the thyme, salt and pepper, tomatoes and vinegar – stir well. Cook gently for 45 minutes. Remove from heat and let cool slightly.
To prepare the pizza: 1. Preheat your Optigrill+ Snack and Baking tray by selecting Manual – Red setting. When it gives you the audio signal that the plate has reached temperature, carefully put in the dough and shape to the rectangular plate. Spread half the onion mixture (reserve the other half for the other piece of dough). 2. When the dough is golden and cooked, carefully remove your pizza from the snack and baking tray and place on a chopping board. 3. Decorate your pizza with anchovies in a lattice pattern, arranging the black olives either at the criss-cross section or in the middle diamond section. Enjoy!
This recipe makes 2 pizzas in the Optigrill+.