How To Make Pissaladiere – Between a Pizza and a Tart

Before I ever knew about chips and crackers with dips, this is what we served to snack on. Easy to make and you can change out with a variety of toppings. Pissaladiere is our go-to get-together appetizer today.

INGREDIENTS:

CRUST:

• 1 ¼ CUPS FLOUR
• PINCH OF SALT
• ½ STICK UNSALTED BUTTER – chilled
• 2 TBS OLIVE OIL
• 2 TBS WATER – or more as needed

METHOD:

Mix flour and salt in processor.

Add butter (that has been diced) and oil.

Using pulse options, process until the mixture resembles coarse meal.

Pulsing, mix in enough water, 1 tablespoon at a time, to form moist clumps.

Gather dough into a ball, flatten into a disc and wrap in plastic. Chill for at least 2 hours.

INGREDIENTS:

FILLING:

• 3 TBS OLIVE OIL
• 2 ½ LBS ONIONS – thinly sliced
• 2 GARLIC CLOVES – finely chopped
• 1 BAY LEAF
• 1 TSP FRESH THYME – chopped
• 20 NICOIS OLIVES
• 1 TBS CAPERS – DRAINED
• 16 ANCHOVY FILLETS

METHOD:

1. Heat oil in a heavy-duty skillet over medium-low heat.
2. Add onions, garlic, bay leaf and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally for about 45 minutes.
3. Uncover and saute’ until most of the liquid evaporates and the onions are golden in color, about 10 minutes longer.
4. Stir in the capers. Season with salt and pepper. Cool completely; discard bay leaf
5. Preheat oven to 425º.
6. Lightly oil large baking sheet.
7. Roll out dough on floured surface to an 11-inch round.
8. Transfer dough to prepare sheet. Crimp edges of dough to form a thick border. Crimp edges.
9. Spread filling evenly over the dough. Scatter the olives and anchovies on top of the filling.
10. Bake the pissaladiere until crust is crisp and. golden, about 30 minutes.
11. Transfer to platter and serve.

Note: This can also be done on a pizza stone, but the temperature and time will change.

Buon Mangiata!