Pissaladière is a delicious Provençal dish that originated in French cuisine. It is a type of flat cake, traditionally made with a crispy base of bread dough, richly topped with caramelized onions, anchovy fillets, black olives and Provençal herbs. This combination of flavors results in a delectable treat that is perfect for lovers of savory dishes. One of Jord Althuizen 's favorite snack dishes during Sunday's race.
To start making a Pissaladière, you must first prepare the dough. You can use ready-made pizza dough or make your own simple bread dough with flour, yeast, water and salt. Let the dough rise until it is nicely risen and fluffy.
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dough:
3 tsp active dry yeast
300 ml of lukewarm water
2 tsp salt
480 g patent flour ( plus extra for dusting)
6 tbsp olive oil
Toppings:
2 kg white onion rings
4 garlic cloves
1 handful of thyme sprigs
2 bay leaves
2 tbsp marjoram leaves
1 sprig of oregano
120 ml of olive oil
salt and freshly ground black pepper to taste
20 black olives
1 dozen anchovy fillets
4 tbsp. polenta (optional)
For the dough, dissolve the yeast in the lukewarm water. Mix together the salt and flour in a mixing bowl and add the dissolved yeast and water while kneading. Add the olive oil and continue kneading until a smooth ball of dough forms. Cover and let rest for one hour. *For the easy version, you can also buy ready-made dough.
Prepare your Bastard for direct grilling and heat until a temperature of 160°C is reached. Heat a large skillet or Dutch Oven on the BBQ. In the pan, add the onion rings, garlic cloves, fresh herbs and olive oil and while stirring occasionally over medium heat, braise the onion rings until a kind of compote forms. Remove the pan from the BBQ and remove the herb sprigs and garlic cloves and season with salt and freshly ground black pepper to taste. Place the pizza stone on the BBQ and heat to about 300 degrees, using the Bastard Pizza Rotisserie.
Divide the dough into four small balls. Roll out each dough ball on a lightly floured (or polenta) work surface into a dough sheet about 5 mm thick. Using a slotted spoon, remove the braised onions from the pan and drain the oil well. Spread over the rolled out bases. Further, top each pizza with anchovy fillets and black olives and bake in the hot BBQ on the pizza stand until the bottoms are crispy and risen.
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