Roasted pepper and pine nut pissaladière from The Part-Time Vegetarian: Flexible Recipes to Go (Near

Ingredients

• ½ tsp caster/granulated sugar
• 250 g/9 oz/2 cups strong white flour, plus extra for dusting
• 1 handful of pitted black olives
• 1 tsp salt
• 1 egg, beaten
• 3 garlic cloves, thinly sliced
• 2 tbsp pine nuts, toasted
• 2 large red peppers, halved, deseeded and cut into long wedges
• 3 tbsp extra virgin olive oil, plus extra for greasing and drizzling
• 6 onions (about 800 g/1 lb 12 oz total weight), halved and thinly sliced
• 3 tbsp lemon thyme leaves
• 1 heaped tsp instant dried yeast
• freshly ground black pepper