Pissaladière (Provençal Pizza)

Name: Pissaladière (Provençal Pizza)
Total time: 210 min
Ingredients: 2 cups bread flour (11 ounces/312 grams), plus extra for dusting work surface; 1 teaspoon instant yeast; 1 teaspoon table salt; 1 tablespoon olive oil, plus additional oil for brushing dough and greasing hands; 1 cup water (8 ounces/227 grams), warm (about 110 degrees); 2 tablespoons olive oil; 2 pounds yellow onions, sliced 1/4 inch thick; 1/2 teaspoon table salt; 1 teaspoon brown sugar; 1 tablespoon water; olive oil; 1/2 teaspoon ground black pepper; 1/2 cup niçoise olives, pitted and chopped coarse; 8 anchovy fillets, rinsed, patted dry, and chopped coarse (about 2 tablespoons); 12 anchovy fillets, rinsed and patted dry for (optional) garnish; 2 teaspoons minced fresh thyme leaves; 1 teaspoon fennel seeds (optional); 1 tablespoon minced fresh parsley leaves (optional)

www.americastestkitchen.com

Pissaladière, the classic olive, anchovy, and onion pizza from Provence, is easy enough to prepare, but each ingredient must be handled just so.

Keywords

Main Courses
French

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Food processor
Pizza stone
Pizza peel
Bench scraper
Nonstick skillet
Measuring cup
Mixing bowl
Baking sheet
Parchment paper
Plastic wrap
Cutting board
Chef's knife
Pastry brush
Measuring spoon
Oven
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Ingredients

2 cups bread flour (11 ounces/312 grams), plus extra for dusting work surface
1 teaspoon instant yeast
1 teaspoon table salt
1 tablespoon olive oil, plus additional oil for brushing dough and greasing hands
1 cup water (8 ounces/227 grams), warm (about 110 degrees)
2 tablespoons olive oil
2 pounds yellow onions, sliced 1/4 inch thick
1/2 teaspoon table salt
1 teaspoon brown sugar
1 tablespoon water
olive oil
1/2 teaspoon ground black pepper
1/2 cup niçoise olives, pitted and chopped coarse
8 anchovy fillets, rinsed, patted dry, and chopped coarse (about 2 tablespoons)
12 anchovy fillets, rinsed and patted dry for (optional) garnish
2 teaspoons minced fresh thyme leaves
1 teaspoon fennel seeds (optional)
1 tablespoon minced fresh parsley leaves (optional)