Best Pissaladiere Strips Recipes

PISSALADIèRE (FRENCH PIZZA)

Steps:

• Preheat your oven and a pizza stone to 500°F (or up to 550°F if your oven can go higher.)
• While the oven preheats, gently heat the olive oil in a heavy-bottomed skillet. Add the onions, thyme, bay leaf, garlic, salt and pepper, stirring to evenly coat with oil, and cook gently over medium low to low heat (lowering if necessary to prevent over-browning) for about 20 minutes, until the onions are softened and just lightly browning around the edges. Do not caramelize the onions completely or they will scorch in the oven giving a burned taste to the final product. Remove the bay leaf from the caramelized onions.
• Dust your work surface with flour and gently stretch your pizza dough into a circle. Use a floured rolling pin to stretch the dough out until it is about 1/8-inch thick. Generously cover a pizza peel with semolina or cornmeal.
• Spread the onion mixture (including the oil) to within 1/4-inch of the edges of the crust. Arrange the anchovies and olive halves over the top of the onions. If you're using the red bell pepper strips, arrange those artfully among the anchovies. Give the peel a gentle shake to be sure the dough isn't sticking. If it is, carefully lift that area and sprinkle more semolina or cornmeal underneath to fix it.
• Slide the dressed dough onto the hot stone and bake for between 8 and 15 minutes, depending on the heat of your oven, or until it is evenly browned and crisp underneath. Use the peel to transfer the Pissaladière to a cutting board.
• Cool for five minutes, cut into wedges and serve warm or at room temperature.

PISSALADIERE

Steps:

• For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.
• Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.
• Preheat the oven to 450 degrees F.
• Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
• Spoon the onion topping onto the dough, leaving a 3/4-inch border all around. Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board.

PISSALADIèRE

Steps:

• Make the filling: Finely chop 2 of the anchovy fillets. Heat oil in a large skillet over medium heat. Add onions, garlic, thyme and chopped anchovy, then cover pan and cook, stirring occasionally, for 20 minutes. Reduce heat to medium-low, stir in salt, and continue cooking for 25 minutes, stirring occasionally. The onions should be pale golden and very soft; lower the heat if they start to turn dark brown at the edges or stick to the skillet. Use your judgment on timing: Look to the color of the onions to tell you when they're done. Remove from heat and cool completely before using.
• Meanwhile, make the dough: In a medium bowl, sprinkle dry yeast over warm water. Let stand until foamy, about 5 minutes, then add oil. In a large bowl, whisk together flour and salt, then stir in yeast mixture with a wooden spoon until combined. Turn bowl's contents out onto a floured surface and knead until uniform and elastic, 3 to 5 minutes. (Flour your hands if necessary to keep dough from sticking.) Transfer dough to an oiled bowl, flip the dough over, cover bowl with a damp cloth and let rest in a draft-free place for 1 hour.
• Lightly oil an 11x17-inch rimmed baking sheet. Working on a floured surface, roll dough into an 11x16-inch rectangle, then transfer it to the oiled baking sheet and press the dough to the sides. Cover with a damp cloth and let rest for 30 minutes.
• Heat the oven to 400 degrees. Spread cooked onions evenly over dough, and top with remaining anchovies and olives. Bake until edges and underside are golden brown, 20 to 25 minutes. Serve warm or at room temperature.

PISSALADIERE

Steps:

• Dissolve yeast in 1 cup of very warm water in a large bowl. Add 1 teaspoon salt, pepper to taste and 1 tablespoon oil. Stir in 2 1/2 cups flour, half a cup at a time. Begin kneading dough in bowl, adding more flour to make it soft and not too sticky. Knead about 5 minutes. Cover, and set aside to rise 1 hour.
• Heat 3 tablespoons oil in large skillet. Add onions, 1 teaspoon salt, bay leaf, herbes de Provence and pepper to taste. Cook over low heat until onions start to soften; cover, and cook about 45 minutes, until very soft but not colored. Uncover, remove bay leaf and increase heat briefly to cook off excess liquid.
• Heat oven to 475 degrees. Punch dough down. Roll, and stretch to fit a pizza pan or jellyroll pan greased with remaining oil. Spread with onions. Arrange olives, anchovies and peppers in pattern on top. Bake 20 minutes, cut in squares or wedges and serve.

PUFF PASTRY PISSALADIèRE

Steps:

• Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
• To make the melted onions, heat the olive oil in a large skillet over medium heat and sauté the onions until translucent, about 7 minutes. Add the vinegars and a pinch of white pepper. Decrease the heat, stir in the sugar, and cook until the liquid is almost completely reduced and the onions have "melted" into a jam, 20 to 25 minutes. Remove from the heat. Stir in the thyme. Set aside.
• Place the puff pastry on a floured surface and roll out 1 inch larger all around. Lay on a baking sheet lined with parchment. Cut 3/4-inch-wide strips off each side of the puff pastry. Brush the edges of the pastry with the yolk mixture and place the cut strips on the edges to make a pastry rim. Cover the inside evenly with the toppings, starting with the melted onions and ending with the anchovies. Brush the rim with the yolk mixture. Place on a grate in the oven and bake until golden brown, about 15 minutes.
• Remove from the oven and immediately dust with the grated goat cheese. Cut into portions and serve warm.

PISSALADIERE

Steps:

• Lightly oil a 17-by-12-inch rimmed baking sheet, and set aside. Roll out dough to a 17-by-12-inch rectangle, and fit into sheet, folding up the edges slightly to form a small lip. Prick dough all over with a fork. Cover with oiled plastic wrap, and let rise in a warm place until slightly puffed, about 30 minutes.
• Preheat oven to 450 degrees, with a rack in the center. Heat olive oil in a large skillet over medium heat. Add garlic, onions, and salt. Cook, stirring occasionally, until onions begin to brown, about 10 minutes. Add thyme and parsley; set aside to cool.
• Cut tomatoes in half lengthwise, and scoop out seeds with a melon baller or small spoon. Slice tomato halves lengthwise into 1/4-inch-thick strips; distribute evenly over dough. Arrange onions on top, then add anchovies in a decorative pattern to form X-shapes. Dot with olives. Bake 12 minutes. Rotate sheet, and continue baking until crust is golden, about 15 minutes more. Remove from oven; using a large spatula, transfer to a cutting board. Slice into pieces, and serve warm or at room temperature. Although Pissaladiere is best eaten the day it is baked, it can be reheated the next day; place in an oven heated to 200 degrees for 10 to 15 minutes until heated through.

PISSALADIERE STRIPS

Steps:

• Make filling:
• Cook onion, anchovy, bell peppers, rosemary, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil in a heavy medium skillet over medium heat, stirring occasionally, until onion is golden, about 10 minutes. Transfer to a bowl and stir in olives, then cool filling.
• Make dough while filling cools:
• Preheat oven to 400°F with rack in middle.
• Whisk together flour, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
• Assemble tarts:
• Roll out dough into a 12-inch square (1/4 inch thick) on a lightly floured surface with a floured rolling pin. Cut into 3 equal strips. Arrange strips 1 inch apart on an ungreased baking sheet and spread with filling, leaving a 1/2-inch border around edges.
• Bake until crust is golden, 20 to 25 minutes. Transfer to a rack using a large metal spatula and cool to warm or room temperature. Cut crosswise into 1-inch pieces.

PISSALADIèRE

Steps:

• Tip the flour, salt and yeast into a bowl. Pour in the water, spoon in the oil and mix to a soft dough. Turn out on to a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky.
• Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1¼ hours or until the dough springs back when pressed. Don't worry too much is it takes more or less time - it's not critical for this relaxed recipe.
• While the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time.
• Sprinkle in the thyme and some salt and pepper, then tip in the tomatoes and stir well. Cover and cook gently for 45 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid. Remove from the heat and leave to cool slightly.
• Preheat the oven to 220C/gas 7/fan 200C. Lightly oil a shallow 23x33cm baking tin or tray. Knead the dough again briefly, then roll it out and press it into the tin. Don't leave it to rise again.
• Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each window between the anchovies with an olive, then bake for 25-30 minutes until golden. Serve warm, cold or reheated, cut into squares.