PISSALADIèRE
Sweet, caramelized onions, briny anchovies and olives make the up the topping for this traditional Provençal tart. This version calls for a yeasted dough, which makes the tart somewhat like a pizza. But puff pastry, which Julia Child preferred, is also traditional, and quite a bit richer. If you'd rather use that, substitute a 12- to 16-ounce package for the yeast dough, and bake the tart at 375 degrees until the bottom and sides are golden brown, about 20 to 25 minutes. Pissaladière makes great picnic fare, in addition to being a terrific appetizer or lunch dish. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories brunch, dinner, lunch, pies and tarts, appetizer, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the filling: Finely chop 2 of the anchovy fillets. Heat oil in a large skillet over medium heat. Add onions, garlic, thyme and chopped anchovy, then cover pan and cook, stirring occasionally, for 20 minutes. Reduce heat to medium-low, stir in salt, and continue cooking for 25 minutes, stirring occasionally. The onions should be pale golden and very soft; lower the heat if they start to turn dark brown at the edges or stick to the skillet. Use your judgment on timing: Look to the color of the onions to tell you when they're done. Remove from heat and cool completely before using.
- Meanwhile, make the dough: In a medium bowl, sprinkle dry yeast over warm water. Let stand until foamy, about 5 minutes, then add oil. In a large bowl, whisk together flour and salt, then stir in yeast mixture with a wooden spoon until combined. Turn bowl's contents out onto a floured surface and knead until uniform and elastic, 3 to 5 minutes. (Flour your hands if necessary to keep dough from sticking.) Transfer dough to an oiled bowl, flip the dough over, cover bowl with a damp cloth and let rest in a draft-free place for 1 hour.
- Lightly oil an 11x17-inch rimmed baking sheet. Working on a floured surface, roll dough into an 11x16-inch rectangle, then transfer it to the oiled baking sheet and press the dough to the sides. Cover with a damp cloth and let rest for 30 minutes.
- Heat the oven to 400 degrees. Spread cooked onions evenly over dough, and top with remaining anchovies and olives. Bake until edges and underside are golden brown, 20 to 25 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 574 milligrams, Sugar 7 grams
PISSALADIèRE
An anchovy-olive tart made with caramelized onions and pastry. A specialty of Nice, France - perfect as an appetizer for guests!
Provided by Beeta @ Mon Petit Four
Categories Appetizer
Time 1h5m
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer, add the flour and salt. Mix with the paddle attachment on low speed just to combine.
- Gradually drop in cubes of butter, with the mixer beating on medium-low speed. Once the butter clumps are no bigger than the size of peas, stream in cold water one teaspoon at a time until a compact dough forms. The dough should pull away from the sides of the bowl.
- Wrap the dough in plastic wrap, pressing down on the dough to create a disc shape. Refrigerate for 30 minutes.
- In a medium pan, add the olive oil and warm over medium heat. Add the onion slices and sauté until translucent.
- Sprinkle the sugar all over the onions and cook until the onions have caramelized (about 10 to 15 minutes longer).
- Turn off the heat and stir in the chopped anchovies. Temporarily set this mixture aside.
- Preheat the oven to 400°F.
- Roll the pastry dough out onto a lightly floured surface. Roll the dough out into an approximate 12" square. Trim off the uneven edges. Take a fork and prick all over the pastry, except for about a 1" border along the edges, which you'll leave bare.
- Spread the onion mixture all over the prepared pastry square, leaving the border bare.
- Bake the pissaladiere for approximately 25 minutes, or until the pastry is golden throughout. Top the pissaladiere with the sliced olives (and extra anchovies, optional) and bake for another minute.
Nutrition Facts : Calories 295 calories, ServingSize 6 Servings
PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA)
Pissaladière is a pizza-like dish made in Southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in the Province of Imperia. It can be considered a type of white pizza, as no tomatoes are used. The dough is usually a bread dough thicker than that of the classic Italian pizza traditional topping consists of caramelized (almost pureed) onions, olives, garlic and anchovies. No cheese is used in France, however, in the nearby Italian town of San Remo, mozzarella is added.
Provided by Charlie_one
Categories World Cuisine Recipes European French
Time 3h45m
Yield 6
Number Of Ingredients 14
Steps:
- Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.
- Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.
- Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
- Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 39.1 g, Cholesterol 29.4 mg, Fat 22 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 765.2 mg, Sugar 8.1 g
PISSALADIERE (PROVENCAL ONION TART)
The Provencal pissaladiere is an oven-baked (pizza-like) focaccia or torta topped with caramelized onions, black Nicoise olives, and anchovies. A street food of Nice, it is often sold by street vendors or at local markets. It can also be served as an appetizer. It is believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy. The dough in this recipe rises for 1 to 1 1/2 hours. If a longer or overnight rise is more convenient, make the dough with 1/2 teaspoon of instant yeast and let it rise in the refrigerator for 16 to 24 hours. The caramelized onions can also be made a day ahead and refrigerated. Recipe requires use of a baking stone.
Provided by Member 610488
Categories No Shell Fish
Time 1h15m
Yield 2 tarts
Number Of Ingredients 19
Steps:
- In workbowl of food processor fitted with plastic dough blade (can use metal blade if necessary), pulse flour, yeast, and salt to combine, about five 1 second pulses. With machine running, slowly add oil, then water, through feed tube; continue to process until dough forms ball, about 15 seconds.
- Generously dust work surface with flour. Using floured hands, transfer dough to work surface and knead lightly, shaping dough into ball.
- Lightly oil 1 quart measuring cup or small bowl, place dough in measuring cup, cover tightly with plastic wrap, and set aside in draft-free spot until doubled in volume, 1 to 1 1/2 hours.
- While dough is rising, heat oil in 12 inch nonstick skillet over high heat until shimmering but not smoking. Stir in onions, garlic, salt, and brown sugar and cook, stirring frequently, until moisture released by onions has evaporated and onions begin to brown, about 10 minutes.
- Reduce heat to medium-low and cook, stirring frequently. After 15 minutes, remove garlic cloves, mince them and then return them to the pan, along with the balsamic vinegar. Stir and continue cooking for 5 more minutes, until onions have softened and are medium to golden brown. Off heat, stir in water; transfer to bowl and set aside.
- When dough has doubled, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500°F.
- Remove dough from measuring cup and divide into 2 equal pieces using dough scraper. Working with one piece at a time, form each piece into rough ball by gently pulling edges of dough together and pinching to seal. With floured hands, turn dough ball seam-side down. Cupping dough with both hands, gently push dough in circular motion to form taut ball. Repeat with second piece.
- Brush each lightly with oil, cover with plastic wrap, and let rest 10 minutes. Meanwhile, cut two 20 inch lengths parchment paper and set aside.
- Coat fingers and palms of hands generously with oil. Using dough scraper, loosen 1 piece of dough from work surface. With well-oiled hands, hold dough aloft and gently stretch to 12-inch length (like a very large breadstick). Place on parchment sheet and gently dimple surface of dough with fingertips. Using oiled palms, push and flatten dough into 14x8 inch oval.
- Brush dough with oil and sprinkle with 1/4 teaspoon pepper. Leaving 1/2 inch border around edge, sprinkle 1/4 cup olives, 1 tablespoon chopped anchovies, and 1 teaspoon thyme evenly over dough, then evenly scatter with half of onions. Sprinkle with fennel seeds and marjoram, if using.
- Slip parchment with tart onto pizza peel (or inverted rimless baking sheet), then slide onto hot baking stone. Bake until deep golden brown, 13 to 15 minutes. While first tart bakes, shape and top second tart.
- Remove tart from oven with peel or pull parchment onto baking sheet; transfer tart to cutting board and slide parchment out from under tart. Cool 5 minutes; sprinkle with 1 1/2 teaspoons parsley, if using. Cut tart in half lengthwise, then cut crosswise to form 8 pieces; serve immediately. While first tart cools, bake second tart.
ONION, ANCHOVY, AND OLIVE PIZZAS
Steps:
- Make the pizza dough:
- In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
- Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12-by 6-inch oval pizzas.
- Make the pizza:
- In a large saucepan simmer onions in water and oil, covered, over moderate heat until tender, about 15 minutes, and season with salt. Cook onions, uncovered, stirring occasionally and adding additional water, 1 tablespoon at a time, if onions begin to stick to bottom of pan, until liquid is almost evaporated and onions are golden brown. Onions may be made 1 day ahead and chilled, covered.
- Preheat oven to 500°F.
- On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
- Spread onions evenly on dough ovals, leaving a 1/2-inch border around edge of each pizza. Top onions with tomatoes and sprinkle with anchovies, olives, and thyme.
- Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.
LAVASH PIZZA WITH ONIONS AND ANCHOVIES
This is inspired by the Provençal onion pizza called pissaladière. Omit the anchovies if you're watching your sodium intake or you're just not a fan.
Provided by Martha Rose Shulman
Categories easy, weekday, appetizer
Time 1h20m
Yield Serves two
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions. Cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic, bay leaf, thyme and pepper. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes to an hour, stirring often. The onions should melt down to a thick, golden brown, almost jammy consistency. Stir in the capers, and taste and adjust seasonings. If there is liquid in the pan, cook over medium heat, uncovered, until it evaporates.
- Heat the oven to 375 degrees, preferably with a baking stone in it. Place the lavash on a baking sheet. Spread the onions over the lavash in a thin, even layer. Cut the anchovies in half and arrange in X's on top of the onions. Drizzle the remaining olive oil over the onions, and place the pizza in the oven. Bake 15 minutes until the edges of the crust are crisp and brown. Remove from the heat. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 649 milligrams, Sugar 5 grams
PIZZA TOPPING: PISSALADIERE
Pissaladiere is basically an onion pizza. You may use Recipe #256080 for the dough. It's important not to change this recipe much, I wanted to use less olive oil (but I didn't) but it was needed to make the pizza moist on top and I wanted to leave the sugar out (but I didn't) but it was needed to make the onions sweeter. This recipe came from Marie Claire Zest by Michele Cranston.
Provided by Chef floWer
Categories Lunch/Snacks
Time 1h10m
Yield 4 pizzas
Number Of Ingredients 9
Steps:
- Preheat the oven 220oC/425oF/Gas
- On a medium setting, heat a large frying pan with lid, add the olive oil, onions, rosemary and thyme.
- Cover and reduce heat to low, cook for 20 minutes, or until the onions are very soft but not burnt. Add the sugar to the onions and cook for a further minute, setting aside for later use.
- Base/Dough: Flour surface to turn out the ready dough, knead and punch it down. Divide dough into four sections and roll out each piece into and thin oval shape. Turn the edges over a little to form a somewhat thicker crust.
- Put dough on a large tray, which has been oiled and cover the surface of the pizzas with the onion mixture. Rip the anchovies and olives into small pieces and place them over the onion mixture.
- Place tray into the oven and bake for 15 minutes. Remove from the oven and garnish with freshly torn basil leaves.
More about "pissaladiere onion olive and anchovy pizza recipes"
SWEET ONION, OLIVE AND ANCHOVY PISSALADIERE - FOODSERVICE DIRECTOR
From foodservicedirector.com
Cuisine Type FrenchMenu Part Appetizer/Small PlateIngredients OnionsEstimated Reading Time 40 secs
EASY PISSALADIèRE FLATBREAD {CARAMELIZED ONIONS, OLIVES, AND …
From killingthyme.net
PISSALADIèRE (CARAMELIZED ONION & ANCHOVY TART ... - DEL'S COOKING …
From delscookingtwist.com
ONION-ANCHOVY PIZZA - {PISSALADIERE} RECIPE - COOKING INDEX
From cookingindex.com
PIZZA PISSALADIèRE (OLIVES, ONIONS AND ANCHOVIES)
From tussockjumperwines.com
PISSALADIèRE NIçOISE FLATBREAD RECIPE - THEBREADSHEBAKES
From thebreadshebakes.com
PISSALADIèRE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SWEET ONION, OLIVE AND ANCHOVY PISSALADIERE
From restaurantbusinessonline.com
ONION-ANCHOVY PIZZA (PISSALADIERE) RECIPE - LOS ANGELES …
From latimes.com
PISSALADIèRE (CARAMELIZED ONION THIN CRUST PIZZA) BY …
From cbc.ca
ONION PISSALADIèRE RECIPE | MYRECIPES
From myrecipes.com
PISSALADIèRE WITH WHITE ANCHOVY AND OLIVE RECIPE : SBS FOOD
From sbs.com.au
PISSALADIERE (FRENCH ONION PIZZA) RECIPE | CDKITCHEN.COM
From cdkitchen.com
PISSALADIERE (ANCHOVY, ONION AND OLIVE TART) RECIPE | GOOD FOOD
From goodfood.com.au
PISSALADIèRE WITH OLIVES AND ANCHOVIES RECIPE - BBC FOOD
From bbc.co.uk
FRENCH PISSALADIERE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PISSALADIERE – FRENCH TART WITH ONION ANCHOVIES AND OLIVES
From surleplat.com
PISSALADIèRE RECIPE - SERIOUS EATS
From seriouseats.com
THICK-DOUGH 'PISSALADIèRE' WITH CARAMELIZED ONIONS, ANCHOVIES AND …
From more.ctv.ca
EASY FRENCH PISSALADIERE (CARAMELIZED ONION PIZZA)
From junedarville.com
PISSALADIèRE | PROVENCAL ONION PIZZA | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
PISSALADIERE ~ OLIVE-ONION TART RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ONION AND ANCHOVY PIZZA (PISSALADIèRE) RECIPE : SBS FOOD
From sbs.com.au
PISSALADIèRE: CARAMELIZED ONION OLIVE TART WITH ANCHOVY - RECIPE …
From recipefiction.com
PISSALADIERE RECIPE - EASY FRENCH FOOD
From easy-french-food.com
PISSALADIÈRE OR ONION PIZZA - IN THE FAMILY POT
From inthefamilypot.com
RECIPE: PISSALADIèRE (PROVENçAL ONION TART) - TASTING TABLE
From tastingtable.com
PROVENCE'S VERSION OF PIZZA - PISSALADIèRE - PERFECTLY PROVENCE
From perfectlyprovence.co
PISSALADIERE FRENCH PIZZA WITH ONION OLIVE TAPENADE
From homemadeandyummy.com
PISSALADIERE OR PROVENCAL ONION PIZZA OR TART - CRAFTYBAKING
From craftybaking.com
PISSALADIèRE (ONION-AND-ANCHOVY PIZZA) - THE NEW YORK TIMES
From nytimes.com
‘PISSALADIèRE’ IS A PIZZA & FRIENDS BY MY ITALIAN RECIPES
From myitalian.recipes
CLASSIC PROVENCAL PISSALADIèRE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPES - PISSALADIèRE (ONION-AND-ANCHOVY PIZZA) - RECIPE
From query.nytimes.com
ANCHOVY PIZZA RECIPE - DELICIOUS SEAFOOD PIZZA WITH ANCHOVIES …
From superseafoodrecipes.com
PISSALADIERE - DISH
From dish.bz
PISSALADIERE RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
FRENCH ONION PIZZA: PISSALADIèRE - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
PISSALADIèRE - GRANDADS COOKBOOK
From grandadscookbook.co.uk
PISSALADIèRE WITH ANCHOVIES, TOMATOES & OLIVES - A HINT OF ROSEMARY
From ahintofrosemary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love