Provençal Pissaladière Barefoot Style

July 23, 2008 at 11:14 pm | Posted in Dinner | 5 Comments

You see this? I made a pizza! From scratch! Life has been crazy recently, and not so much of the ha ha crazy kind…but life goes on and we make it through. and sometimes we just make it through with pizza!

This comes from Barefoot in Paris and it was definitely an interesting and tasty flavor combination. I love sweet onions, olives and mushrooms and this hit the spot. Maybe next time I make it I will try to do the crust a little thinner and get the good olives from Wegmans (not just the canned kind) and add some more thyme and salt!

Ingredients:
Pizza dough:
1 packet of yeast, 2 cups flour, 3/4 cup warm water, 2 tsp honey, 2 tbsp olive oil, 1 tsp salt
Everything else:
¼ cup good olive oil, plus extra for brushing
2 pounds yellow onions, halved and sliced ¼ inch thick
1 tablespoon fresh thyme leaves
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 whole cloves garlic
Cornmeal, for baking (I used flour, NOT THE SAME!)
12 chanterelles
12 French black olives, preferably oil-cured, pitted

Directions:

1) Combine water, yeast, honey and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it’s at least 100 degrees when you add the yeast.) Add 1.5 cups of flour, then salt; mix on medium-low speed.
2) While mixing, add 1/2 more cup flour, or just enough to make a soft dough. Mix dough on medium-low speed about 10 minutes, or until smooth, sprinkling it with flour to keep it from sticking to the bowl.
3) When dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic.
4) Place dough in a well-oiled bowl and turn it to cover lightly with oil. Cover bowl with a damp kitchen towel; allow dough to rest at room temperature 30 minutes.
5) Divide dough into two equal parts, rolling each into a smooth ball. If you’re only making one pissaladière, place one ball on a baking sheet and cover it loosely with a damp towel. Allow dough to rest another 10 minutes. (If you’re not using the other dough, wrap it well and refrigerate or freeze it for next time.)
6) Roll dough lightly with a rolling pin, stretching it to form a 10 x 15-inch rectangle. Place on a baking sheet sprinkled with cornmeal.

To assemble the pissaladière:

1) Heat olive oil in a very large sauté pan. Cook onions, thyme, salt, pepper and garlic over low heat for 45 minutes, until onions are sweet and cooked but not browned. Toss onions from time to time.
2) After 30 minutes, remove garlic, chop it roughly and add it back to the pan with onions.
3) Preheat oven to 450 degrees. Roll dough into a smooth ball and place it on a baking sheet; cover dough loosely with a damp towel. Allow dough to rest 10 minutes.
4) Roll dough lightly with a rolling pin, stretching it to form a 10 x 15-inch rectangle. Place it on a baking sheet sprinkled with cornmeal.
5) Spoon onion topping onto dough, leaving a ¾-inch border all around. Artfully arrange anchovies and olives on top. Brush edge with olive oil.
6) Bake 15 minutes, or until crust is crisp. Serve hot on a cutting board.

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5 Comments »

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  1. [...] Provençal Pissaladière ~ Strawberries in Paris [...]

  2. That sounds and looks similar to a foccaccia. I can’t be bothered to make the dough myself – too time consuming for me :) Tasty looking!

  3. We have “Barefoot in Paris” – how could I have missed this recipe for pissaladière!? It looks delicious! The only things I’d change though are

    1.) The amount of yeast in the dough: To me that seems like a lot (if I’m right that a packet is 8gm or 2+1/2 tsp). Personally, I would use a little less than a teaspoon (~3gm) of yeast for that amount of flour. And it takes hardly any time at all to make the dough, does it? (Really it doesn’t, John.) And it tastes so good when it’s home-made!

    2.) The olives: I’d use whole oil-cured olives with pits, cut them in half and pit them myself. (We’re lucky and can get pretty decent oil-cured olives in jars at our supermarket. But they are not pitted.)

    Do you leave the anchovies whole or chop them up? And just curious, how many did you use?

  4. Save the for anchovies, I would totally eat that. Pizza always makes life better! Also, the more you make it, the better you get at making it (particularly the dough) and the more you’ll be able to judge when it’s ready to be baked. :)

  5. That looks great. I can already guess how good this will smell while baking.


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