Pissaladière
Particularities
- Serves4
- Prep time20 mins
- Cook time45 mins
- Timeout5 mins
- FreezingFreezes well
Ingredients
- 1 pizza dough
Onion confit
- 6 cups red onion, minced
- 2 tablespoons of sugar
- 1 tablespoon of butter
- Salt & pepper, as preferred
- 1/2 cup of water
- 4 thyme twigs, leaves
- 1 teaspoon of rosemary, chopped
Toppings
- 2 or 3 fresh tomatoes, sliced
- Salt & pepper, as preferred
- 1/2 cup of Kalamata olives, pitted
- 1/4 cup of goat cheese, crumbled
Steps
- Brown the onions in a large pan over medium heat along with the onion, sugar and butter for 20 minutes, while not stirring the onions much to brown them well. Season
- Pour the water and herbs then simmer over low heat for 10 minutes or until the liquid is completely evaporated.
- Spread the pizza dough until it’s 14″ wide. Lay the dough onto a pre-greased baking sheet.
- Spread the onion confit onto the whole pizza dough. Topp with fresh tomato slices then season. Add the olives and goat cheese.
- Cook at the center of the oven at 450 °F for 15 minutes if the dough in uncooked and at 400°F for 8 minutes if it’s pre-cooked.
- Slice then serve.
Recipe published on August 19, 2018
