Pissaladière – french-anchovy-and-caramelized-onion-pizza

Pissaladière – french-anchovy-and-caramelized-onion-pizza

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Recipe rated 5.00 / 5 from 1 users

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The pissaladière, which typically comes from Nice in France, takes its name from the pissala or anchovy purée used in this recipe. The onion layer must be at least equal to the thickness of the pizza dough or half the thickness of the bread dough if you choose this dough.

Preparation time
20 min
Cooking time
45 min
Difficulty
easy
Serves
4 people
Meal cost
$
Meal course
Appetizers
Starters
Cold Starters
Pies & quiches
Posted by
Posted on

Ingredients

Metric US
onion
1 kilogram
Olive oil
7 tablespoons
garlic clove
1
bay leaves
2 sheets
thyme
2 sprigs
Sugar
1 tablespoon
pepper
Pizza dough
1
Pissalat (anchovy paste)
1 tablespoon
Black olives
6
Salted anchovy filets
3
  1. Finely slice the onions that have been peeled.
  2. Put them in a saucepan covered with 2 tablespoons of olive oil for 15 minutes to reduce the liquid.
  3. Uncover the pot and let the water evaporate for 10 to 15 minutes.
  4. Season with pepper and then add 5 tablespoons of oil, garlic cut in half, thyme, bay leaf and sugar.
  5. Leave to cook gently for about 30 minutes to obtain soft blond caramelized onions.
  6. Preheat the oven to 200° C.
  7. Spread the dough on the baking mat.
  8. Pour over the dough, spreading evenly with the back of a fork and decorate with olives and anchovy fillets.
  9. Put in the oven and bake for 15 to 20 minutes.
1 Star2 Stars3 Stars4 Stars5 Stars

Recipe rated 5.00 / 5 from 1 users

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Preparation time
20 min
Cooking time
45 min
Difficulty
easy
Serves
4 people
Meal cost
$
Meal course
Appetizers
Starters
Cold Starters
Pies & quiches
Posted by
Posted on

Ingredients

Metric US
onion
1 kilogram
Olive oil
7 tablespoons
garlic clove
1 unit
bay leaves
2 sheets
thyme
2 sprigs
Sugar
1 tablespoon
pepper
Pizza dough
1 unit
Pissalat (anchovy paste)
1 tablespoon
Black olives
6 units
Salted anchovy filets
3 units
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