PISSALADIèRE (PIZZA PROVENCAL)
This is the old fashioned recipe which uses few yeast and no salt in the dough. If you prefer the dough with salt, add 1/2- 3/4 teaspoon salt to the dough (or to taste). If you want a fast rising dough, you can add 20 grams of yeast or 1 package of dry yeast.
Provided by Marion Wilting
Categories Pizza
Time 2h50m
Number Of Ingredients 13
Steps:
- 1. Make a dough out of the first 5 ingredients (flour to yeast), cover and let rise in a warm place for 1-2 hours
- 2. Meanwhile peel and finely slice onions, saute with 3 tbsp. olive oil, garlic and thyme and salt and pepper to taste on slow heat for 1-2 hours (all liquid should be evaporated and only the browned onions should remain)
- 3. Preheat oven to 200°Celsius (390°F).
- 4. Roll out the dough on a baking tray, it should be only about 1/2 inch thick
- 5. Distribute the onions on the dough, top with anchovy fillets and olives and bake 30 minutes
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