Pissaladiere

Description

A French variation on the classic Italian pizza, the topping for pissaladiere consists of onions and herbs.

Ingredients

For the dough
30g/1oz fresh yeast
1 tsp sugar
200ml/7fl oz warm water
500g/1lb 2oz strong plain flour
1 tsp salt
2 tbsp olive oil
For the topping
2 large onions, thinly sliced
2 garlic cloves, crushed
3 tbsp olive oil
400g/14oz tomatoes, chopped
1 tsp sugar
1 tbsp herbes de Provence
110g/4oz pitted black olives, sliced
2 tbsp capers
2 tbsp chopped fresh parsley, to garnish
salt and freshly ground black pepper

Method

1. For the dough, mix together the fresh yeast, sugar and water and set aside until frothy.
2. Place the flour and salt in a large bowl, make a well in the centre and pour in the olive oil and the yeast mixture. Mix to make a stiff but pliable dough.
3. Knead on a lightly floured surface for about 10 minutes until smooth and elastic. Shape the dough into a ball and leave in a warm place for about one hour until it has doubled in size.
4. For the topping, gently fry the onions and garlic in the oil for about 10 minutes until soft.
5. Stir in the tomatoes, sugar, herbs and seasoning, and simmer for about 10 minutes until the mixture has reduced.
6. Remove from the heat and allow to cool. Mix in the olives and capers.
7. Preheat the oven to 220C/425F/Gas 7. Knead the dough briefly on a lightly floured surface and place on a baking sheet.
8. Spread the topping over the dough and bake in the oven for 15-20 minutes until the crust is lightly browned. Garnish with chopped parsley.