Pissaladiere Recipe

Name: Pissaladiere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup warm water (105F to 115F); 1 teaspoon sugar; 1 envelope yeast; 2 cups all purpose flour; 5 1/2 tablespoons olive oil; 1 teaspoon salt; 1 1/4 pounds onions, finely chopped (about 4 cups); 8 anchovy fillets, finely chopped; 20 Nicoise olives, pitted; 1 teaspoon chopped fresh marjoram

Servings: persons

2/3 cup warm water (105F to 115F)
1 teaspoon sugar
1 envelope yeast
2 cups all purpose flour
5 1/2 tablespoons olive oil
1 teaspoon salt
1 1/4 pounds onions, finely chopped (about 4 cups)
8 anchovy fillets, finely chopped
20 Nicoise olives, pitted
1 teaspoon chopped fresh marjoram

1
Combine water and sugar in processor.
2
Sprinkle yeast over; let stand until foamy, about 8 minutes.
3
Add flour, 2 tablespoons oil and salt.
4
Process until dough forms ball, about 30 seconds.
5
Knead on floured surface until smooth and elastic, about 3 minutes.
6
Lightly oil large bowl.
7
Add dough; turn to coat.
8
Cover bowl with plastic, then towel.
9
Let rise in warm draft-free area until doubled, about 1 hour.
10
Meanwhile, heat 3 1/2 tablespoons oil in large skillet over medium heat.
11
Add onions; saute until beginning to brown, about 20 minutes.
12
Stir in anchovies.
13
Preheat oven to 425F.
14
Oil baking sheet.
15
Punch down dough.
16
Knead on floured surface until smooth, 2 minutes.
17
Roll out to 12-inch round.
18
Transfer to baking sheet.
19
Pierce dough all over with fork.
20
Bake curst 5 minutes.
21
Spoon onion mixture over, leaving border around edge.
22
Sprinkle with olives and marjoram.
23
Bake until cr ust is golden, about 15 minutes.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 cup warm water (105F to 115F), 1 teaspoon sugar, 1 envelope yeast, 2 cups all purpose flour, and more.

Yes, Pissaladiere falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pissaladiere

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