Pissaladiere

Ingredients

• 1 packet active dry yeast
• Salt and freshly ground black pepper
• 5 tablespoons extra virgin olive oil
• 2 ½ to 3 cups all-purpose flour
• 2 pounds yellow onions, sliced paper-thin
• 1 bay leaf
• 1 teaspoon herbes de Provence
• 18 oil-cured black olives, halved and pitted
• 16 anchovies or strips of canned piquillo pepper, or some of each

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    202 calories; 6 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 5 grams protein; 4 milligrams cholesterol; 229 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

1. 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.
2. 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.
3. 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.

1 hour