Pepper pissaladière

Pepper pissaladière

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(7 ratings)

By

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Cooking time

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

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian without anchovies
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
306
protein
7g
carbs
38g
fat
15g
saturates
2g
fibre
6g
sugar
15g
salt
2.3g

Ingredients

  • 2 Spanish onions, finely sliced
  • 3 fat garlic cloves, finely sliced
  • 4 peppers, sliced - red or yellow will look best
  • 4 tbsp olive oil, plus a little more for drizzling if you want
  • 2 handfuls pitted green or black olives, quartered
  • 2 tbsp capers, rinsed and drained
  • 145g pack pizza base mix
  • 6 anchovies, each cut into 4 long strips (optional)

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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.

Recipe from Good Food magazine, May 2010

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Comments

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number37's picture
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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
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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
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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
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Very tasty, perfect for summer eating and easy to make up a home made dough.

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

cat123's picture
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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
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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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