- dry yeast - 5 teaspoons (2 packs)
- warm water - 1 glass
- sugar - 1 teaspoon
- salt - 1 teaspoon
- olive oil - 2 items. spoons
- flour - 3 1/2 cups
- unsalted butter - 4 items. spoons (filling)
- yellow onions - 1,5 Kilogram (filling)
- fresh bay leaf - 2 pieces (or 1 dried bay leaf (filling)
- large fresh twigs of thyme - 4 pieces (stuffing)
- fresh twigs chaiber - 4 pieces (stuffing)
- freshly ground pepper - 1 teaspoon (filling)
- salt - 1/2 Teaspoon (stuffing)
- olive oil - 6 items. spoons (filling)
- fillet of anchovy - 20 pieces (stuffing)
- black olives - 20 pieces (stuffing)
- fresh marjoram - 2 items. spoons (filling)
Pissaladier is a dish from southern France. It is a kind of pizza, but the dough is usually thicker than classic Italian pizza, and the traditional filling consists of fried onions, olives, garlic and anchovies. Cheese is not used in this pizza. The main secret of pizza is in soft onions. Traditionally, pizza Pissaladiera was prepared and served for breakfast, now it is used as a snack. Preparation: Preheat the oven to 150 degrees. Cut the butter into several pieces and place in a large dish. Put the dish in the oven to melt the butter, for about 5 minutes. Take the dish and put into it half of the large chopped onion. Break the bay leaf into 2 or 3 parts and sprinkle it on top. Then add 2 sprigs of thyme and chabera, 1/2 teaspoon pepper and 1/4 teaspoon salt. Sprinkle 2 tablespoons of olive oil. Repeat with the remaining onions, seasonings and olive oil. Return the dish to the oven and bake, stirring the onions every 10-15 minutes until it turns light golden, and will not diminish in volume by almost half, about 1-1 1/2 hours. Then remove from the oven and remove the bay leaf, thyme and savory. In the meantime, cook the dough. In a small bowl, dissolve the yeast in warm water. Add sugar and let stand for about 5 minutes. In a food processor, mix the yeast mixture, salt, 1 tablespoon of olive oil and 3 cups of flour until smooth. If the dough is too wet, add gradually the remaining 1/2 cup of flour. If the dough is too dry, add warm water. Stir the dough until it is smooth and uniform, 3 to 4 minutes. Put the dough on the flour-poured work surface and knead until the dough becomes elastic, from 4 to 5 minutes. Lubricate a large bowl with the remaining 1 tablespoon of olive oil. Put the dough in a bowl and roll so that the entire surface of the dough is covered with oil. Cover the bowl with a clean damp kitchen towel and let stand in a warm place until the dough doubles in size, 1-1 1/2 hours. Throw the dough from a height to the surface to remove air bubbles, cover the bowl with a towel and leave for 30 minutes. Preheat the oven to 260 degrees with a rack in the upper third. Again throw the dough on the work surface and roll it into a rectangle measuring 32X47 cm. Lightly sprinkle the pan with flour. Put the dough on a baking sheet, forming the edges at the edges. Lay the onion filling on the dough. Expand the anchovies and olives evenly over the surface. Bake until the bottom and edges of the pizza slightly browned, from 12 to 15 minutes. Then take out of the oven, sprinkle 2 tablespoons of olive oil and sprinkle with marjoram. Cut the desks into rectangles measuring about 7.5X8.5 cm and serve warm or at room temperature.
Servings: 10