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Onion and Anchovy Pizza (Pissaladière)




Source of Recipe


Debra Weber


List of Ingredients




For the dough:
1-2/3 cups warm water (105°-115°F)
2 teaspoons active dry yeast
1 teaspoon sea salt
1-1/2 Tablespoons olive oil
1/2 cup whole-wheat flour
3-4 cups bread flour
cornmeal for the baking pan
For the Anchoïade:
4 Tablespoons anchovy paste
2 large garlic cloves
1 Tablespoon balsamic vinegar
1/2 cup minced fresh parsley
1/2 teaspoon dried thyme
1 large egg yolk
1/2 cup fresh white bread crumbs
1/2 cup olive oil
freshly ground pepper
1-2 Tablespoons fresh lemon juice
For the topping:
3 Tablespoons olive oil
4 large Spanish onions, thinly sliced
1 Tablespoon sugar
2 cloves garlic, finely minced
For garnish on top of the pissaladière: Niçoise or Nyons olives


Recipe



1. Make the pizza dough:

Pour water in large bowl and sprinkle the yeast over the water.

2. Mix it in until the water turns creamy. Let sit 5 minutes.

3. Stir in the salt and oil.

4. Add the flour and mix to make a sticky batter.

5. Gradually stir in flour so that the dough becomes moderately stiff.

6. Turn out onto a floured surface and knead 6 minutes.

7. Place dough in a clean, large bowl, cover with plastic wrap and let rise in a warm spot 1-1/2 hours. It should be doubled in bulk.

While the dough is rising, make the topping:
8. For the anchoïade: Place the anchovy paste, garlic, vinegar, parsley and thyme in a food processor and process to a smooth paste.

9. Add the egg yolk and bread crumbs and process until smooth.

10. With the machine running, pour the oil through a feed tube in a thin stream tomake a smooth thick emulsion.

11. Season with the pepper and the lemon juice.

12. For the onion topping: Heat the oil in a skillet over med-high heat and add the onions.

13. Cook for 15 minutes, until th onions are quite soft.

14. Reduce the heat to medium and cook for 10 more minutes.

15. Stir in the sugar and raise the heat to carmelize the onions, cooking and stirring for 5-7 minutes.

16. Add the garlic and cook 2 more minutes. Remove onion mixture from heat.

17. Preheat the oven to 375° and sprinkle some cornmeal over a 15x2 inch baking sheet.

18. Punch the dough down. On a lightly floured surface, roll it into a rectangle slightly larger than the pan. Place dough on pan and crimp edges decoratively.

19. Spread the anchoïade evenly over the dough.

20. Spread the onions on top.

21. Bake for 40-45 minutes.


To serve: Let the pissaladière cool to room temperature. Cut into serving pieces and garnish each piece with an olive.