Name: Pissaladišre
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Ingredients: 7 gram sachet yeast; 1/4 cup warm water; 1 teaspoon sugar; 2 1/3 cup plain flour; 1 teaspoon salt; 2 tablespoon olive oil; 2 x 45g cans anchovy fillets; 6 onions, thinly sliced; 1 tablespoon brown sugar; 1 tablespoon balsamic vinegar; 2 roma tomatoes; 12 pitted black olives; 1 tablespoon chopped rosemary leaves

Ingredients

7 gram sachet yeast

1/4 cup warm water

1 teaspoon sugar

2 1/3 cup plain flour

1 teaspoon salt

2 tablespoon olive oil

2 x 45g cans anchovy fillets

6 onions, thinly sliced

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

2 roma tomatoes

12 pitted black olives

1 tablespoon chopped rosemary leaves

Method

Pissaladiere

1.Place yeast into a small bowl with warm water and sugar. Set aside for 5 minutes, until frothy.

2.Meanwhile. sift flour and salt into a large bowl. Make a well in the centre and add yeast mixture and olive oil. Mix to a soft dough. Knead on a lightly floured surface until smooth, then place in a greased bowl.

3.Cover and leave in a warm place for about 1 hour, or until doubled in size. Meanwhile, drain anchovy fillets and reserve oil. Heat reserved oil in a large frying pan on low. Cook onions on low for 15-20 minutes, until soft. Stir in balsamic vinegar and brown sugar, and cook for 10 minutes.

4.Preheat oven to hot, 200°C. Lightly grease two 30cm pizza trays. Knead dough until smooth. Halve, roll out and press onto pizza trays. Spread onion mixture over dough. Slice roma tomatoes and arrange over onion.

5.Top each with olives and anchovies. Sprinkle with rosemary. Bake for 10-15 minutes, until golden. Serve in wedges.

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Ingredients

Method

Pissaladiere

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