Pissaladière is a classic French flatbread from the Provençal region, crafted on a pastry base and traditionally devoid of tomato sauce. This straightforward recipe features a harmonious combination of cheese, caramelized onions, and black olives. For added depth, consider incorporating sun-dried tomatoes, artichokes, or even anchovies if desired.
Prep Time: 30 mins | Total Time: 55 mins | Serves: 8
∆ Important! Allow the dough to defrost in the fridge for 2-3 Hours. |
Ingredients
1 frozen pastry dough (I use Dufour’s)
1 bottle of pitted black olives in oil
1 large sweet onion
1-2 tablespoons olive oil
2-3 tablespoons brown sugar
1-2 tablespoons butter of butter substitute (I use Earth Balance)
small goat cheese log
1 ½ cups of shredded gruyere
salt & pepper
Instructions
Step 1
Preheat your oven to 395 °F (201°C).
Step 2
In a pan over medium-high heat, begin the process of caramelizing the onions. Slice the onions thinly (avoid chopping for a more elegant presentation). Add the oil and butter to the pan, then introduce the onions along with the sugar, and salt and pepper. Reduce the heat to low and cook, stirring occasionally, until the onions become gooey and delicious.
Step 3
Gently roll out the dough on a lightly floured surface and transfer it to a parchment-lined baking sheet. Create a 1-inch border around the edges of the dough. Spread the caramelized onions evenly across the surface. Next, sprinkle the Gruyère cheese generously and crumble the goat cheese over the top. Scatter whole olives as desired for a delightful burst of flavor.
Step 4
Carefully place the pizza in the preheated oven and bake for 20–25 minutes.
∆ Important: Keep an eye on it; if it begins to bubble, use a knife to gently puncture the surface and release the steam. |
Bake until the pastry rim is beautifully golden brown, signaling it’s ready to be enjoyed.
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