I know you are trying to figure out what that says, unless of course you speak French or you are one of the participating Doristas, please click here to hear it pronounced.
Now that we have got that out-of-the-way, we will move onto what it is. It is a French pizza-like dish that originates from Nice, and is often bought as a street food made without cheese or tomatoes. It does have quite a few thinly sliced, golden onions, anchovies and olives on a sturdy, thin bread with a very rounded flavor.
With just a scant one inch of dough around the edges (traditionally, my favorite part ), the top is loaded with onions. And I only made a half recipe! The dough goes a long ways actually, and as thinly as I rolled it out, it supported the toppings! A little different from the pizza dough that we have been making out of Peter Reinhart’s Artisan Breads Every Day, it is a lot drier of a dough than the one’s from Peter. I think for everyday pizza, I prefer Peter’s recipe.
Back to the pissaladiere! We recently made the Chicken B’Stilla, which was not exactly a hit in our household, so we were nervous about this particular recipe. Please check out the post on that Doristas! … I would like your feedback! Knowing this, we decided to double the recipe for the dough and make a half recipe of the pissaladiere, two individual pizzas and a few breadsticks. It was a great idea!
We wound up making two pepperoni pizzas, brushing the breadsticks with a little melted butter and a sprinkling of grated parmesean (they overbaked just a tad, but were still deliciously cheesy). This recipe on the whole was a hit for us, the onions really require just some pepper, no salt, or there is a bit too much salt due to the saltiness of the anchovies. This time I remembered to pick up olives that weren’t in brine, so they didn’t add any extra salt, otherwise it just would have been a salt lick on bread. I was prepared to dislike this dish so I was very pleased to find that it had a flavor that I really liked! I don’t think that I could put any cheese or tomato on it, I like it as it is, but the dough is something I will come back to make some really thin crust pizza in the future!
To see how the other Doristas fared and what they thought of the pissaaladeiere, click here. If you would like to join in the fun, pick up a copy of Around My French Table and start cooking! It’s a delicious hobby and a we have such a great group of guys and gals cooking through this cookbook and sharing in some delicious meals each week.