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Pissaladière

Recipes
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03 Jun 2015
|
2 min read
This great recipe from Pascal Aussignac shows us how the cheese-free pizza from Southern France can work as a perfect treat on a summer evening. Appearing at the 2015 Taste of London festival, this Pissaladière is topped with anchovies, olives and caramelised onions. Delicious!

Ingredients

Pissaladière onion topping

1kg of large white onions

1/2 bunch of thyme, washed and picked

Salt

Black pepper

Extra virgin olive oil, for frying

Dough

2tbsp of extra virgin olive oil

2g of dried yeast

120ml of warm water

250g of plain flour, plus extra for dusting

1 tsp of salt

To serve

50g of anchovy fillets, salted

50g of black olives, pitted, kept in brine

Method

Pissaladière onion topping

To begin the pissaladière, start with the topping. Peel, cut in half and slice the onions roughly.In a large pan, drop in some olive oil and then add the onions and thyme.An alternate way of caramelising onions is by cooking them in a pressure cooker for 45 minutes, then draining the water and gently caramelising the onions in a pan.Cook the onions on a very gentle heat until all of the water evaporates and the onions caramelise and turn a golden colour – this could take up to 3 hours. Be very careful as the onions tend to stick to the pan when the water has evaporatedWhen the onions have caramelised, season with salt and pepper to taste – bearing in mind that you will be adding some salted anchovies and olives kept in brine. Allow to cool before reserving in the fridge.

Dough

Mix in a bowl the olive oil with the dried yeast and warm water. Once mixed, add the flour and salt and work by hand until it forms a ball.Turn the dough out onto a floured work surface and start to knead vigorously, as you would do for a bread dough, until you obtain a very smooth round ball.Reserve the dough in a large floured bowl, cover with cling film and allow to rise for an hour at room temperature. Once risen, refrigerate for another hour.Knead the dough once more, then return to the fridge until ready to use.

To serve

When ready to assemble the pissaladière, preheat the oven to 200°C/gas mark 6 and place a baking tray inside to heat. Remove the excess salt from the anchovy fillets by rinsing them under cold water for few seconds.Roll out the dough, dusting generously with flour down to 3 to 4mm. Spread the caramelised onions, the anchovy fillets and the pitted olives on top.Place on the hot baking tray and bake for about 5-8 minutes, until the dough crisps and darkens. Serve and drizzle with a little olive oil and some freshly ground pepper.

About Taste of London

The world’s greatest restaurant festival, Taste of London, is back and is destined to be the highlight of the summer foodie calendar once again. A tantalising selection of world-class chefs and London’s hottest restaurants will descend onto London’s Regent’s Park from 17th – 21st June 2015.

Taste of London is a magnificently unique event where food and drink lovers converge to sample stunning dishes from the latest, greatest and most exciting restaurants London has to offer. 40 of London’s best restaurants will converge on Regent’s Park serving taster portions of their signature dishes.

Tickets on-sale now from £16 |www.tasteoflondon.co.uk

World’s best winner 2014     |     World’s best luxury lifestyle media brand 2022

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