Pissaladier. Pissaladière is a culinary specialty originating from Liguria (particularly Genoa), now also typical in southeastern France. It is often compared to pizza. The word Pissalandrea comes from the Italian terminology Pizza all'Andrea, or Pizza d'Andrea.

Pissaladière makes great picnic fare, in addition to being a terrific appetizer or lunch dish. This recipe is part of The New Essentials of French Cooking. The name pissaladière can make you think of pizza, but it derives from the anchovy paste, pissala, that is sometimes stirred into the onions to intensify their flavor. You can have Pissaladier using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pissaladier

Prepare of for the bread base.
It's 325 g of x bread flour.
Prepare 1 of x tsp salt.
Prepare 25 of mm x milk.
It's 165 of mm x water (tepid).
It's 4 g of x dried yeast.
You need of for the topping.
You need 3 of x large white onions.
Prepare 2 tbsp of olive oil.
It's 1 pinch of salt.
You need 100 g of x fresh marinated anchovies.
It's 50 g of x pitted green olives.
Prepare 5-6 of salted tinned anchovies.
It's of picket thyme.

Pissaladière with Rosemary and Thyme Recipe - Bon Appétit Recipe. By Georgeanne Brennan Susan Herrman Loomis. A pissaladière is perfect to enjoy lukewarm cut into squares. It is a great appetizer for a If you've ever been to the south of France, you probably tried a pissaladière at some.

Pissaladier instructions

Combine the flour with the salt, then add the yeast to the liquids and let that ferment for 10 minutes before adding to the flour. I used my Kenwood with the dough hook for 10 minutes to make a very elastic dough, if your working by hand keep going until you can stretch out the dough and it springs back a little..
Place dough in a greased bowl and cover with cling film, leave to prove in a warm place for 45 mins / 1 hour. Slice the onions and put in a large pot..
Add a pinch of salt to the onions and the olive oil, sit this over a med-high heat to get the cooking started but lower after a few minutes to low so that they can confit slowly for up to 1 hour. Stir often to make sure they do not burn, when they have rendered down to about 1/4 of the amount before cooking you can chop and add the salted anchovies.
Drain the onions in a sieve to lose most of the olive oil, it was there to help the confit and prevent the onions sticking in the pan (don't discard the oil yet). When the dough has doubled in size roll it out to about 1/2 cm, use your rolling pin to pick up the dough to lower onto a baking tray.
Form the dough into the tray and push the edges up a little to create a lip, then brush with the drained olive oil, place the dough in the oven at 200c for 3 or 4 minutes just to give it a bit of a crust.
Sart topping with the now cooled onions, take a few minutes to distribute then evenly to create a thin layer, then top with the fresh anchovies, the traditional method is to create a criss cross pattern, so start in the corners and work diagonally..
Keep going with the anchovies until the base is covered like the second image and then place the pitted olives in the gaps provided. Bake for about 15 minutes at 200c. Hopefully it will slide off the tray easily onto your chopping board..
Allow to cool to just warm or room temp, cut with a sharp knife into squares of the size you want, they can be small like canapés or larger with a crisp tossed salad for lunch, either way it's gorgeous, these images are taken from my youtube video.https://www.youtube.com/watch?v=fM3-knBMY6c&t=4s feel free to watch..

Pissaladière is an onion and anchovy pizza that originated around the city of Nice in the south of France. Pissaladière hails from Provence, a region that borders Italy and shares many of the same ingredients and flavors. The crust is really the distinguishing feature of a pissaladière. Pissaladière has played a big role in my life. My mother has been feeding various versions of it to me my Pissaladière is a tart made on either a pizza-like dough or puff pastry.