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Pissaladière is a cheese-free pizza which is often served up in the south of France. Pascal Aussignac tops his with anchovies, olives and caramelised onions.
To begin the pissaladière, start with the topping. Peel, cut in half and slice the onions roughly.
1000g of large white onions
In a large pan, drop in some olive oil and then add the onions and thyme
extra virgin olive oil
1/2 bunch of thyme
Cook the onions on a very gentle heat until all of the water evaporates and the onions caramelise and turn a golden colour - this could take up to 3 hours. Be very careful as the onions tend to stick to the pan when the water has evaporated
When the onions have caramelised, season with salt and pepper to taste - bearing in mind that you will be adding some salted anchovies and olives kept in brine. Allow to cool before reserving in the fridge
Mix in a bowl the olive oil with the dried yeast and warm water. Once mixed, add the flour and salt and work by hand until it forms a ball
2 tbsp of extra virgin olive oil
120ml of warm water
2g of dried yeast
250g of plain flour
1 tsp salt
Turn the dough out onto a floured work surface and start to knead vigorously, as you would do for a bread dough, until you obtain a very smooth round ball
Reserve the dough in a large floured bowl, cover with cling film and allow to rise for an hour at room temperature. Once risen, refrigerate for another hour
Knead the dough once more, then return to the fridge until ready to use
When ready to assemble the pissaladière, preheat the oven to 200°C/gas mark 6 and place a baking tray inside to heat. Remove the excess salt from the anchovy fillets by rinsing them under cold water for few seconds
5g of anchovy fillet
Roll out the dough, dusting generously with flour down to 3 to 4mm. Spread the caramelised onions, the anchovy fillets and the pitted olives on top
50g of black olives
Place on the hot baking tray and bake for about 5-8 minutes, until the dough crisps and darkens. Serve and drizzle with a little olive oil and some freshly ground pepper