Imprimer la recette

Serves : 6 people

Preparation : 40 min

Cooking : 50 min

Ingredients

For the dough
26.5 oz of bread dough See the pizza recipe
4 tbsp of oil
2 tbsp of flour

For the filling
2.2 lb of onions
12 nets of salted anchovies
24 black olives from Nice, small
4 tbsp of olive oil
salt and pepper

Instructions

Knead the bread dough, gradually working in the 4 tbsp of oil; shape the dough into a ball.

Peel the onions and cut them into fairly thin wedges.

Heat 4 tbsp of oil in a skillet; add the onions to the hot oil; cook over medium heat; the onions should be tender and just barely golden.

Preheat the oven to 180°C.

Roll out the dough to a thickness of about half a centimeter; dust the baking sheet with a little flour; cut a circle about 24 centimeters in diameter from the dough; place the dough circle on the baking sheet.

Rinse the anchovies under cold water to remove the salt; fillet them; arrange the fillets on the bottom of the pie.

Spread the sautéed onions evenly over the entire dough disc, leaving a 1-centimeter border around the edge; pinch the edge all the way around between your thumb and index finger to create a raised rim.

Roll out the leftover dough with a rolling pin; cut it into strips 1 centimeter wide.

Arrange the strips in a crisscross pattern on the pissaladière, then place a small black olive in the center of each cross.

Bake in a moderate oven for about 25 minutes; serve immediately after removing from the oven.

WHAT SHOULD YOU DRINK WITH THIS PISSALADIÈRE? – A rosé from Provence.

Pissaladière