Pissaladiere. 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. The word Pissalandrea comes from the Italian terminology Pizza all' Andrea, or Pizza d'Andrea.
Prick dough all over with a fork.
What is the origin of pissaladiere?
Pissaladière is a classic dish in Provence.
You can cook Pissaladiere using 6 ingredients and 1 steps. Here is how you achieve it.
Ingredients of Pissaladiere
- It's of pâte à pizza.
- It's of pâte d'olive.
- Prepare 2 of gros oignons.
- Prepare of olives noires.
- Prepare of anchois.
- You need of sel et poivre.
Its thin pizza-like crust is piled high with caramelized onions, then topped with anchovies, olives, and fresh herbs. A pissaladière is a French-style pizza made with onions, anchovies, and olives. Traditionally, the filling is prepared and baked on top of a thick bread dough (thicker than pizza dough). The onions on top are caramelized and sautéed with chopped anchovies, then simply placed on the dough to bake.
Pissaladiere step by step
- Etalez la pâte à pizza en carré, disposez-la dans un lèche frite Epluchez les oignons, les couper finement. Dans une poêle, versez de l'huile d'olive et faites cuire les oignons à feu vif en les remuant souvent pour ne pas que cela colle et brûle. Etalez la pate d'olive sur la pâte. Disposez les oignons par dessus, ainsi que quelques olives noires et des oignons. Enfournez 20 min à 180°. Régalez-vous!.
Often a classic Pissaladiere is confused with pizza, which is rather odd and they are so different, A Pissaladière is a savory, onion tart layered with olives, anchovies, and herbs famous from the southern region of Provence but is so popular though you will find it on sale throughout the whole of France and further afield. This southern French tart takes its name from pissalat (or pissala), a pungent anchovy paste that gives the flatbread its distinctive flavor. Here, oil-packed anchovies are melted into the. Heat oil in heavy large skillet over medium-low heat. Add onions, garlic, bay leaf and thyme; stir to blend.
