Pissaladier (alternative to pizza)

Category: Bakery products
Kitchen: french
Pissaladier (alternative to pizza)

Ingredients

Dough:
flour 250 g
olive oil 3 tbsp
dry white wine 50-70 ml
baking powder 1.5 tsp
salt 0.5 h l
Filling:
onions (preferably white) 1 kg
garlic 2-6 teeth
thyme 0.5 h l
sugar (preferably brown) 2 h l
anchovy fillet 12-14 pcs
olives 12-14 pcs
salt, black pepper taste
olive oil 2 tbsp

Cooking method

  • 1. Sift flour with salt and baking powder, pour in olive oil and grind into crumbs. Gradually adding wine (you can use water) knead a smooth dough. Roll out to a thickness of about 0.5 cm, put in a dish lined with baking paper, cover with a towel and leave for 30 minutes.
  • Pissaladier (alternative to pizza)
  • Pissaladier (alternative to pizza)
  • Pissaladier (alternative to pizza)
  • 2. Chop the onion with rather thin feathers, peel and finely chop the garlic. Place in a preheated skillet, pour in olive oil, add thyme and simmer until soft and transparent. Season with salt, pepper, add sugar and, increasing the heat to maximum, stirring continuously, hold in a pan until golden brown (5-7 minutes).
  • Pissaladier (alternative to pizza)
  • 3. Cut half the olives and the anchovy fillet not too finely and stir. Preheat the oven to 200 degrees. Spread the onion evenly over the dough and place the mixture of olives and anchovies at random on top. Lay out the remaining olives and fillets as a decoration. Bake for 12-15 minutes.
  • Pissaladier (alternative to pizza)

The dish is designed for

6 servings

Time for preparing:

about 1 hour 30 minutes

Cooking program:

oven

Note

I would like to bring to your attention one of the variants of a pie very popular in the south of France. Traditionally, it is baked from yeast dough. But I liked this particular quick recipe.
Despite the non-standard (at first glance) combination of products, the gustatory range is unusually harmonious. Try it, highly recommend.
Cook with love and bon appetit!
Recipe from the magazine "SAVEURS" with my changes.

Admin

An interesting recipe! I love Saver magazine very much, it is beautifully and interestingly designed, on business, beautiful photos, a lot of interesting things, I buy almost all the issues

Marina , Thank you!
sweetka
and on what "a" stress to put?
Twist
Tanyusha, this is one of my favorite magazines. It contains many interesting and non-standard ideas.
Thank you for your attention to the recipe. Try it, I hope you like it.
Twist
sweetka, accent on the last syllable, on "e".
MariS
Marishka,I was in such a hurry to be the first to get your pie, and I was dragging along in the tail myself! Already, there is probably no pie left ... (We have a storm approaching here, so the Internet is buggy).
A very interesting recipe! And it's great that the dough is not yeast! Bookmarked it.
Twist
Marishyou are right - the pie is gone
The husband asks to repeat for an encore tomorrow. I would be glad. if you like your cake too

And we had a very powerful thunderstorm last night and at night! And it rained like a bucket But today the first day is cool - 24 degrees in total
Vilapo
Marisha, the pie is really very interesting, I'm taking it into the bookmarks to make Thank you
Twist
Lenochka, Thank you! Try it, I will be very glad if you like it.
eroshka
Pancake!!! I took it to the bookmarks and when I have time to cook everything ...
Twist
eroshka, Ksyusha, I am very pleased that I liked the recipe!
eroshka
I will definitely get there this weekend ... I promise !!!
eroshka
Oh, I forgot to ask ... What kind of anchovies? Canned fillets or fresh ??? (sorry if you asked nonsense, I just have to run in our village ...)
SanechkaA
Marina, thanks for the great recipe for alternative pizza, I've been looking at it for a long time (only with yeast dough), now after your delicious photo I will definitely bake the magazine, but I haven't seen this here, at least subscribe, anchovies are also worth looking for a run, but that's it worth
Twist
Ksyusha, anchovies, of course, in jars.

Sanya, I myself thought for a long time - to bake or not. And now I absolutely do not regret that I baked it. My husband (he is fastidious and conservative in my food) liked it very much, me too. The main thing is not to overdo it with anchovies.
By the way, I buy them in the online store.
SanechkaA
Marina, it's scary to say that I have never tried anchovies, and I don't know what it is for the beast for the taste, and I don't even know if we have them in our joint venture, but about pizza - I'm already sure that I will like it for sure
Alexandra
Marinochka, as always

An elegant pie!
metel_007
Quote: Twist

Ksyusha, anchovies, of course, in jars.

Sanya, I myself thought for a long time - to bake or not. And now I absolutely do not regret that I baked it. My husband (he is fastidious and conservative in my food) liked it very much, me too. The main thing is not to overdo it with anchovies.
By the way, I buy them in the online store.
Marina, in which one? I already bought goods in the "spice shop" on your tip
Twist
Alexandra, Thanks for the kind words!!!

Sanechka, photographed you "this beast". But I can't upload a photo - the Internet is buggy. I'll try to post a photo a little later.
irysikf
Marina, do you need a jar of anchovies (I ask, because I don't know how many there are)?
Twist
Irisha, they are different in weight. You can take the smallest 70-100 g
irysikf
Marisha, that's bad luck (yesterday there was a message with the e-mail address of the online store where you (what am I for you?) Bought anchovies, and now it is not there

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