Pepper pissaladière

Pepper pissaladière

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(7 ratings)

Prep: 20 mins Cook: 1 hr - 1 hr, 15 mins Plus proving

Easy

Serves 4
This vibrant dish makes a simple yet delicious supper which is perfect for sharing

Nutrition and extra info

  • Vegetarian without anchovies
  • Vegetarian

Nutrition: per serving

  • kcal306
  • fat15g
  • saturates2g
  • carbs38g
  • sugars15g
  • fibre6g
  • protein7g
  • salt2.3g
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Ingredients

  • 2 Spanish onions, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 fat garlic cloves, finely sliced
  • 4 peppers, sliced - red or yellow will look best
    Peppers

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 4 tbsp olive oil, plus a little more for drizzling if you want
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 handfuls pitted green or black olives, quartered
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 2 tbsp capers, rinsed and drained
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 145g pack pizza base mix
  • 6 anchovies, each cut into 4 long strips (optional)
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

Method

  1. Heat oven to 200C/180C fan/gas 6. Tip the onions, garlic, peppers and olive oil into a roasting tin and cook for 40-45 mins, stirring occasionally, until the onions and peppers are soft and tinged brown. Stir in the olives and capers, and season well.

  2. While the onions are cooking, make up the pizza dough following pack instructions. Roll and press the dough out to fit a baking tray, about 40 x 30cm. Leave to rise in the tray for 10 mins, then spoon over the topping mix. Press gently into the dough and leave for another 10 mins. Scatter over the anchovies, if using.

  3. Bake for 25-30 mins or until the dough has risen and cooked through. Drizzle with more olive oil to serve if you like.

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Comments, questions and tips

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Comments (8)

number37's picture
5

Also, I disagree with the person who said that no-one likes olives - I used both olives and capers with mine and it was these ingredients that made it extra good for us!

number37's picture
5

Great recipe - made this for lunch with a friend and she said it was delicious (and myself and partner thought so too!) Like most, I made the pizza dough from scratch because it only takes a minute and is much cheaper than buying it! I did a 200g flour/7g yeast/125ml water dough which made just about enough to fill a large baking tray (I brushed olive oil all over the tray before putting the dough in and sure enough it didn't stick). Also included a green pepper which worked fine but I wouldn't use more than one because of the bitterness. Crushed the garlic rather than sliced it - big time saver! Served with homemade red cabbage coleslaw and salad leaves.

bert10mcwert63's picture
3

Loved the actual mixture, I could not stop eating it but the packet base stuck to the baking tray, it was a nightmare to remove. Also I used a smaller baking tray due to the packet base not being enough for the larger size. Would make again but with my own base

elizabethr's picture
5

Very tasty, perfect for summer eating and easy to make up a home made dough.

boiledover's picture
5

I made this for my visiting family. They couldn't believe how low in calories this delicious dish is. I too make my own dough.it's so easy, just read what is actually in the packet mixes ! No one likes olives ! added some mozerella

bethocallaghan's picture
4

I made the dough in my bread machine instead of using the packet mix and it was all really nice.

cat123's picture
4

Very simple and very tasty. I made the base from scratch (flour, water, yeast) rather than using a packet mix, which took a bit longer but was cheaper and meant I knew exactly what was in it. Definitely one to do again - I think this might become a bit of a favourite for summer.

gem_01's picture
4

This was very tasty and easy to do. Will definitely make it a regular on the menu. I served with salad.

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