Pissaladiere
MARKET BOX RECIPES

Pissaladiere

A nice snack for when you get a little hungry before supper. A juicy pizza dough base with flavourful toppings.

  • Pour 1 cup warm water into a small bowl. Sprinkle 5 grams of yeast and 1 teaspoon of sugar over. Stir and let it stand to foam up in some heat or under a light. Blend 2 ¾ cups of flour and salt in the processor. Add the yeast mixture and 2 tablespoons of oil.

  • Process in an electric stand mixer until the dough clumps together, adding more flour by tablespoonfuls if the dough is sticky. Process until a shiny ball forms for about 1 minute. Turn the dough out onto a floured work surface and knead until smooth and elastic for about 5 minutes. Coat a large bowl with 1 tablespoon of oil. Add dough to the bowl and turn to coat with oil. Cover with cling wrap and then cover with a kitchen towel. Let rise in a warm area until doubled in size for about 1 hour.

  • Punch down the  dough after 1 hour; cover and let rise until puffed and almost doubled, about 1 hour. Sprinkle a baking sheet with flour. Roll out the dough on a lightly floured surface to rectangles. Transfer to the prepared baking sheet; press the edges of the  dough up along the sides and corners of the sheet. Cover with a dry kitchen towel; let it rise until slightly puffed, 1 hour. 

  • Preheat the oven to 240°C. Spread some sliced onions on top of the dough. Arrange some anchovies and/or olives on top. Bake until the crust is golden, about 15 minutes. Sprinkle with fresh thyme. Cut into 3-inch squares. Serve warm or at room temperature.

 CHEF’S TIP: 

Ensure that you allow the dough to prove for a sufficient amount of time  to ensure that it  rises when being baked. The results would blow you away!