Pissaladière Pizza Recipe - Bruno Albouze - THE REAL DEAL

Pissaladière Pizza Recipe
Pissaladière is a classic dish from Southern France, Provence. Its pizza crust is cover with a thick layer of caramelized onions, then topped with anchovies, olives and fresh herbs. Traditionally served as an appetizer or entree often paired with a salad and chilled Provence rosé wine.

Makes 16 Appetizers or 8 Servings

Flat Bread (For 2x8oz/250g Sheets)
0.8 cup (200ml) warm water*
1 Tbsp (15ml) honey
1.2 Tbsp (20ml) olive oil
1.5 cups (210g) all-purpose flour
0.7 cup (100g) bread flour
1 pack (7g) instant yeast or 1/2 ounce (15g) fresh yeast
1/2 Tbsp (6g) salt.

*If your room temperature is at ≈ 65ºF (18ºC) water should be at 90ºF (32ºC).
If your room temperature is at ≈ 75ºF (24ºC) water should be at 69ºF (20ºC).
If your room temperature is at ≈ 85ºF (30ºC) water should be at 45ºF (7ºC).
This chart should help to reach an internal temperature of the dough at about 75/80ºF (24/27ºC).

Combine flours, salt and instant yeast or fresh yeast. Mix water and honey together and yeast if using active dry yeast. Add liquid into the dry ingredients and mix to combine. Transfer dough onto a work surface and knead until smooth for about 8 minutes. Do not add extra flour. Form a tight ball and place in a oiled bowl. Oil the surface of the dough and cover. Let rise in a 75ºF (24/30ºC) area for about 90 min or until it has tripled in size. Or, wrap up and refrigerate dough over night. Flip over a floured work surface and divive into 2 equal portions and shape into balls. Cover and let rest 20 minutes to relax. Deflate and begin to flaten rotating the dough using finger tips. (At that point the dough can be sealed in bag and placed in the freezer for up to 3 weeks). Roll out into a medium size disk, cover and let rest for 20 minutes or more. Then, roll out into a rectangle or disk dusting flour as you go. Transfer sheet on an upside down baking tray lined with parchment and prick with a fork.

For the Flat Bread Dough Recipe: Watch Tarte Flambée / Flammekueche Video

Onion Mixture (For one pizza / 8oz/250g).
6 ea. (2.6lb./1.2kg) yellow onions, thinly sliced (Onions will reduce by half once cooked).
1 Tbsp (15g) butter
3 Tbsp (45ml) extra virgin olive oil
1 ea. bay leaf
1 Tbsp (10g) brown sugar
1 Tbsp ≈ 6 ea. anchovies, chopped
Since anchovies are salty, reajust seasoning accordingly and at the end.
Herbed oil: make a couple of days in advance and refrigerate if adding crushed garlic.
Combine a few pinches of herbes de Provence with a bay leaf, some fresh thyme, rosemary, oregano and cover with extra virgin olive oil.
A small jar of anchovies, cut in half lengthwise
An assortment of pitted olives such as cured black olives, green olives, kalamata, Niçoise…
In a hot pot or dutch oven, add butter and olive oil. Stir in sliced onions and bay leaf and cook for 2 minutes on high heat. Reduce flame to low, add brown sugar and continue to cook for about 50 minutes; stirring and scraping bottom every 5 minutes or so. Add the tablespoon of chopped anchovies and continue to cook for 10 minutes more; on low heat. Discard bay leaf and transfer onion mixture onto a plate to cool.

Coat the surface of the dough with the herbed oil. Spread caramelized onions evenly and arrange anchovies filets and olives.
To make the pissaladière more crispy, the dough sheet can be prebaked a couple of minutes before adding toppings. Then, put it back in the oven for 6 minutes more.

Preheated oven to 550ºF (290ºC) with a pizza stone. Grab parchment paper and carrefully slide pizza onto the red hot pizza stone. Bake for about 8 minutes. Slide pissaladière back onto the upside down baking tray and transfer on a cooling rack for a few minutes before cutting. If using a wood-fired oven, it should take 4 min. Season with ground black pepper, cut into desired portions and serve warm – Enjoy!

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