Pissaladiere is a type of pizza or onion tart made in the South of France. It is has said to have been introduced to the region by Roman cooks during the period of the Avignon Papacy. It can be considered a white pizza since no tomatoes or sauce is used. The dough is usually thicker than that of the classic Italian pizza, and the topping consists of: sautéed white onions, olives and anchovies. No cheese is used - as in the Neapolitan version - though in the nearby Italian town of San Remo cheese tops the pizza. Normally served as an appetizer, it can also accompany roasted meats or seafood.
The flavors are an explosion in the mouth. Salt brined olives contrast, sweet caramelized onions, with earthy undertones of thyme and another punch of flavor from anchovies. Some versions use puff pastry which give a softer chew than crisp pizza dough. According to Jacques Médecin, a former Mayor from Nice the layer of onions should be half the thickness of the dough.
FOR THE DOUGH:
- 1/2 tsp. granulated sugar
- 1 pkg. active dry yeast
- 1 cup lukewarm water (110-115 degrees)
- 3 1/4 cups all-purpose flour
- 1 tsp. salt
- 1 tbsp. olive oil
FOR THE TOPPING:
- 1/4 cup extra-virgin olive oil
- 6. onions, peeled and julienned
- 1 tablespoon sugar
- Salt and freshly ground black pepper
- 1 1/2 tablespoons fresh thyme or 1 tablespoon dried
- 1/4 cup kalamata olives (or your favorite)
- 6 anchovy filets
Directions:
For the dough:
- Dissolve the yeast and sugar in lukewarm water and set aside for 5 minutes. In large mixing bowl, combine 2-3/4 cups flour and the salt; stir yeast mixture and oil into the flour until a dough forms. On a lightly floured work surface, knead the dough about 10 minutes, working in remaining flour until dough is`not sticky.
- Place in a lightly oiled bowl, cover with plastic wrap and let rise until double in size, about 40 minutes. Punch the dough down and on a lightly floured surface form the crust with the palms of your hand or a rolling pin.
Note: If using a Pizza Stone, preheat your oven with the stone in it about one hour before you want to cook the pizza.
For the topping:
- Heat oil in a large frying pan over medium heat.
- Add onions and add sugar, salt and pepper. Cook for 10 minutes then start to stir around. The one on the bottom should get a dark color but not burnt..
- Cover and cook over medium low heat 15-20 minutes until you achieve a marmalade-like consistency.
Assembly:
- Roll dough out on counter with small amount of bench flour.
- Place on a cormeal covered pizza peel and top with the onion mixture, thyme and chopped anchovies. Slide carefully onto pizza stome in preaheated oven
- Bake 15 minutes or until crust is nicely browned.
- If you don't have a pizza stone place on an oiled pizza pan or sheet pan
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