Pissaladière with caramelized onions, anchovies and olives

Pissaladière with caramelized onions, anchovies and olives - who would have thought having such a long name would only mean having so little ingredients to make this pie? Though try to be ready with the procedure because The Food Fox has illustrated a step by step guide: 


2 cups (500 ml) flour
2 t (10 ml) instant yeast
1 t (5 ml) sugar
1/2 t (2,5 ml) salt
3/4 cup (185 ml) lukewarm water
1 T (15 ml) olive oil

  1. In a large bowl, mix flour, yeast, sugar and salt together. Add water and olive oil and mix until a sticky dough forms. Knead until the dough becomes soft and pliable. Cover and let it rise in a warm area for about 30 minutes until doubled in size.
  2. Pre-heat oven to 230 degrees Celsius for at least 20 minutes.
  3. Divide dough in 2 (for large bases). On a well floured surface, roll out one piece at a time into circular shapes, adding a little more flour to make sure the dough doesn’t stick. Transfer to a large baking tin lined with baking paper.

Ingredients for caramelised onions:
30 ml olive oil
4 onions, finely sliced (not chopped)
1/4 cup soft brown sugar
1/4 cup balsamic vinegar
salt and black pepper

  1. In a large pot, heat olive oil over medium heat. Add sliced onions and fry them slowly until they start to brown. Don’t use high heat to speed up the process, your results will not be the same. You want the onions to become completely soft – they will naturally start to caramelise.
  2. Now add the sugar and vinegar, then turn up the heat and reduce the liquid until it is sticky. Remove from the heat, then season with salt and pepper and leave to cool. Store any leftovers covered in the fridge – it will last for at least 2 weeks.

Assembling the pissaladière:

  1. about 1 cup of caramelised onions
  2. about 1/2 cup of pitted olives, halved
  3. about 10-15 anchovy fillets
  4. about 15 ml chopped fresh rosemary
  5. Top the bases with caramelized onion, pitted olives, anchovy fillets and chopped rosemary.
  6. Bake for about 8 minutes until golden brown and crisp on the edges. Remove from the oven and transfer onto a wooden board. Slice and serve immediately.

Posted by Diane Araga, on August 30, 2013 at 8:00 AM