Ultra thin PissaladièreFriday July 20th, 2012
I love pissaladière. I think it is a fabulous Mediterranean dish. It is easy to make, perfect to share with friends for an apéritif or picnic and healthy. I never buy it because I think the dough is too thick and there is always too much anchovies to my taste. Therefore here comes my own version of pissaladière.
My brother, who learns “Occitan (the Languedoc-Roussillon historical language), told me that “pissa” means “fish mash” in Ocitan. This is where the name “pissaladière” comes from. As a matter of fact, in the original recipe some anchovies mash is mixed with the onions. I do not do that in my own version as I think this gives a too strong taste of anchovies.
For a large pissaladière for 6 persons.
For the dough: See my never-failing pizza dough recipe.
For the topping:
- 1kg onions
- A pinch of sugar
- Around 15 anchovies filets (canned)
- 1 tbsp mustard
- A few black olives
- Espelette pepper
- Provencal herbs
How to proceed:
1. Prepare the dough the day before.
2. Cook the onions :
- Slice the onions and fry gently in a pan with a little bit of olive oil, Espelette pepper and sugar. Cook for 20 to 30 minutes. The onions must be cooked but not burnt. Leave to cool down for a bit.
- Using a tablespoon turned upside-down, spread mustard on the dough.
- Cover with the onions.
- Decorate with some anchovies, olives and sprinkle some Provençal herbs.
4. Cuisson : Bake for about 10 minutes at the bottom of the oven. This avoids the dough to get wet and to be properly cooked through.
Bon appétit !