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Pissaladière with Ham and Onions




Source of Recipe


Internet


Recipe Introduction


This sauceless pizza is just sublime. I have to admit that at times, I've just made the topping and eaten it on a Boboli crust, but you should definitely try this one.


List of Ingredients




Topping:
1/4 cup unsalted butter
5 Tbs. olive oil
2 1/4 lb. onion, thinly sliced
4 bay leaves
1 Tbs. sugar
1/2 tsp. salt
2 Tbs. dry white wine

Dough:
1 tsp. dry yeast
1/2 tsp. sugar
3/4 cup warm water (105º to 115º)
1/2 tsp. salt
1 3/4 cups unbleached all-purpose flour
1 Tbs. olive oil
1/2 cup freshly grated Parmesan cheese
24 Niçoise olives
1/4 cup finely chopped fresh or 1 Tbs. dried oregano or marjoram
1/2 lb. cooked ham, chopped


Recipe



Prep time: 2 hours
Yield: 6 servings

Topping:
Melt butter with oil in heavy large skillet over low heat. Add half of onions and ham, and 2 bay leaves. Sprinkle with half of sugar and half of salt. Top with remaining onions, ham, bay leaves, sugar and salt. Cover and cook 20 minutes. Increase heat to medium and cook uncovered 15 minutes, stirring occasionally. Increase heat to medium-high and cook until onions are deep golden, stirring often, about 15 minutes. Add wine and bring to boil, scraping up any browned bits. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)

Dough:
Sprinkle yeast and sugar over 3/4 cup warm water in small bowl; stir to dissolve. Let stand until foamy, about 5 minutes. Pour yeast mixture into processor. Add salt and half of flour. Process until well blended, 30 to 45 seconds. Add remaining flour and process until dough forms ball, about 45 seconds. Continue processing 1 minute more. Lightly oil large bowl. Add dough, turning to coat. Cover with plastic wrap. Let stand in warm draft-free area until almost doubled in volume, about 1 hour.

Preheat oven to 500ºF. Punch dough down. Roll out dough on lightly floured surface to 16x12-inch rectangle. Transfer dough to 15x10x1-inch baking sheet, pressing dough up sides of sheet. Drizzle 1 Tbs. oil over dough. Spread onion mixture over. Sprinkle with Parmesan and olives. Bake until crust is golden, about 15 minutes. Sprinkle oregano over. Cut into squares.