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Pissaladiere Provencal

7 oz. Flour
1 pkt. Yeast
1 Egg
1 tbs. Olive Oil
2 tbs Warm Water

3 tablespoons Olive Oil
4 Large Onions sliced thinly
1 tsp chopped Basil
6 ripe Tomatoes
2 oz. Anchovies (1 small tin)
2 oz. Black Olives ( stoned)

Sieve the flour into a bowl and sprinkle over the dried yeast and the salt.
Beat the egg with the olive oil and the water and make a dough with this and the flour.
Knead this together for 5 mts or so either by hand or with the dough hook on your mixer (Add more flour if it is very sticky).
Roll this out to line an oiled 12" pizza pan (or a swiss roll tray) made of metal (this helps to crisp the bottom).
Leave this to rise for about 1 hour.
While it's rising make the topping.

In a large pan cook the sliced onions - covered - in the olive oil on a low heat until they are soft and melting.
Spoon these over the dough base.
Slice the tomatoes (you can blanch and peel them first if you want to) and lay them over the onions.
Slice the anchovies in two and make a lattice on top of the tomatoes with them.
Into each square put a stoned olive.
Let the dough rise again for about 30 mts and then cook it in a hot oven (190C,375F,Gas 5) for about 35 mts until browned.
Serve this hot or at room temperature.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef