Pissaladière

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olive magazine

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Recipe by olive magazine

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1. Cook the onions slowly in 4 tbsp of olive oil in a large wide pan for about 25 minutes until very tender. Add the garlic and herbs and cook for a further 5-10 minutes until the onions just start to caramelise. Season and leave to cool.
2. Put the flour in a mixing bowl with the yeast and a pinch each of salt and sugar. Make a well in the centre and add the egg, 1 tbsp olive oil and 75ml lukewarm water. Mix until the dough comes together, adding a little more water if needed. Turn onto a lightly floured worksurface and knead until smooth. Lightly oil a large non-stick baking sheet, then roll the dough out on top into a 40cm x 30cm rectangle.
3. Spread the goat's cheese over the dough, leaving a 1cm border, then spread the onions on top in an even layer. Lay the pepper strips in a lattice pattern over the onions. Put one slice of cherry tomato in the middle of each diamond. Cover loosely with clingfilm and leave to rise for about 20-25 minutes. Heat the oven to 190C/ fan 170C/gas 5. Bake for about 20-25 minutes. Cut into squares and serve warm.

Know-how

Serve this straight from the oven, or make and reheat.

Per serving

311 kcalories, protein 8g, carbohydrate 37.7g, fat 15.3 g, saturated fat 3g, fibre 3.8g, salt 0.76 g

Latest comments and suggestions

• Jason P

  28 March 2008

  Jason P rated and commented on this recipe

  

  made the mistake of cooking it on tinfoil without greasing the tinfoil. had to have all my dinner party guests peel the tinfoil off the bottom of the pizza!

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• sally

  18 April 2008

  sally rated and commented on this recipe

  

  I used mozerella instead of goats cheese as that is what was in my fridge, it was still lovely, although I suspect with the stronger flavoured cheese it would have been better still!

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• sara

  18 December 2008

  sara rated and commented on this recipe

  

  Fantastic recipe. the base was LOVELY. I would suggest adding more garlic, chilli or even mushrooms to give the flavour a bit more 'oomph'. also definantely use a good strong cheese.

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• Recipes

  13 January 2009

  Recipes commented on this recipe

  I made this for a birthday dinner party. I just used a pizza base ready mix to save time on the base. I didn't think that the flavour justified all the veg preparation time. Just thought it was a little bland. My guests liked it though! I served it with a green salad.

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• chochotte

  10 May 2009

  chochotte commented on this recipe

  This isn't a pissaladière! Four of the main things that make a pissaladière a pissaladière are: - No tomatoes - No cheese - Anchovies - A thick, doughy base (in France we often buy unbaked bread dough from the baker and form that into the pissaladière base) This fails on all counts! It's just a pizza.

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Ingredients

• 1kg red onions and white onions mixed, halved and sliced
• 5 tbsp olive oil
• 3 fat garlic cloves , crushed
• 1 tsp herbes de Provence (find it in the dried herbs section)
• 250g plain flour
• 1½ tsp easy blend yeast
• 1 egg , beaten
• 100g soft goat's cheese
• 4 roasted red peppers , sliced into strips
• 10 cherry tomatoes , thinly sliced

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Difficulty and servings

Serves 8

Preparation and cooking times

Vegetarian

Ingredients

• 1kg red onions and white onions mixed, halved and sliced
• 5 tbsp olive oil
• 3 fat garlic cloves , crushed
• 1 tsp herbes de Provence (find it in the dried herbs section)
• 250g plain flour
• 1½ tsp easy blend yeast
• 1 egg , beaten
• 100g soft goat's cheese
• 4 roasted red peppers , sliced into strips
• 10 cherry tomatoes , thinly sliced

Per serving

311 kcalories, protein 8g, carbohydrate 37.7g, fat 15.3 g, saturated fat 3g, fibre 3.8g, salt 0.76 g

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