Pissaladière

0 from 0 votes
Recipe by Damaris Beems Course: Lunch, Snack, AppetizersCuisine: Mediterranean
Servings

12

Preparation

20

minutes
Cooking

40

minutes
Resting time for the dough

3

hours
Total time

1

hour 

This isn’t pizza, it’s a pissaladière. And that’s really something else. Yes, it looks the same, but it really tastes different though. It’s incredibly delicious, it’s irresistible. Delicious for lunch, delicious as a snack, delicious as an evening meal with a good salad…

Ingredients

  • 700 gram flour

  • 15 gram yeast

  • 1 kilo onions

  • 3 cloves garlic

  • 20 black olives

  • 1 can can tomato puree

  • 2 table spoons dry Italian herbs

  • olijven

  • salt and pepper

Preparation

  • Mix the yeast with 50 ml of hot water and let it rest for 5 minutes.
    Then mix the flour, the yeast and 350 ml of warm water. Add some salt.
    Knead the dough into a nice ball and put it covered under cling film in a warm place for the next 3 hours.
  • In the meantime, you can cut the onions and fry them in a frying pan with olive oil. Add the garlic cloves after a few minutes. Fry them really well, at least 20 minutes. Add the Italian herbs and salt and pepper. When the onions are perfectly fried, you can add the tomato paste and stir well. Set aside.
  • Preheat the oven to 200 degrees. When the dough has risen, you can knead it again and then roll it out to the size of your baking tray. Divide the tomato mixture over the dough. And also spread the olives over the entire pissaladière.
    Now put it in the oven and let it bake for 40 minutes. Check from time to time whether it is not going too hard or too soft and then turn the oven a little higher or lower.

We bring vegan cooking to the next level

Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Like us on Facebook

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *