Application Guide

PISSALADIÈREMakes one 15-by-10-inch pizza
Pissaladière is the famous rustic pizza of southern France. A snack bread usually
served at room temperature, it has no cheese, just vegetables. Lots of sweet onions are
piled on a crisp crust, and the whole thing is garnished with black olives and fresh
tomatoes, ingredients that show up in almost all Provençal food. Pissaladière can have
anchovies on it, too, but I prefer it with just olives and tomatoes. I make it on a baking
sheet, but if you have a black steel rectangular pan, all the better.
INGREDIENTS
1
/
4
cup olive oil
4 large yellow onions, peeled and thinly sliced
Salt and fresh-ground black pepper
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 recipe Basic Pizza Dough
20 oil-cured black olives, pitted and cut into coarse
pieces
5 plum or beefsteak tomatoes, seeded and thinly sliced
Olive oil, for drizzling
Heat the oil in a large sauté pan over medium-high heat. Add the onions and cook,
stirring occasionally, until soft and golden, about 20 minutes. Do not allow the
onions to brown. Season with salt and pepper to taste and add the thyme.
Twenty minutes before baking, place baking tiles or a pizza stone on the lowest rack
of a cold oven and preheat it to 450ºF. Brush a 15-by-10-by-1 inch pan with oil.
On a lightly floured work surface, using the heel of your hand, press the pizza dough
to flatten it. Roll out the dough into a large rectangle, then lift it onto the pan and
gently pull and press it into the pan. Shape a
1
/
2
-inch rim around the edge. Let the
dough rest for 15 minutes, until it is puffy.
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