Pissaladière aka cheese-free onion pizza

Discussion in 'Savory' started by Becky, Feb 17, 2018.

  1. Becky

    Becky Well-Known Member

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    I made Pissaladière last night - Ian loves onions and is allergic to cheese, so it's the perfect dish for him! If you've never heard of it before, the topping is made from a lot of onions cooked down with fresh herbs until they're thick and sweet, with anchovies and olives on a crisp pizza base. Traditionally you're meant to create a lattice across the top with the anchovies, but we prefer chopping them small and mixing them in with the onions once they are cooked.

    Here's the recipe I use: http://blog.boden.co.uk/2011/07/what-were-cooking-french-street-food-pissaladiere/

    ...and here's how it turned out (it's not the best looking pizza you'll see, but it makes up for it in flavour!):

    20180216_194243_resized.jpg

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    20180216_194508_resized.jpg

    If you've never had it, and you like onions, this is definitely worth a try. If you're not keen on anchovies then you could always add them to the onions while they are cooking - that way they will melt into them and just give a savoury taste. Alternatively for a vegan version you could add mushrooms instead of anchovies (it definitely needs a savoury flavour to balance out the sweetness of the onions).

    Has anyone here tried Pissaladière?
     
    Becky, Feb 17, 2018
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  2. Becky

    Norcalbaker59 Well-Known Member

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    Never tried one, but it looks delicious. Such an interesting combination caramelized onions and anchovies. I love both. But I know that’s not for the faint of heart :D
     
    Norcalbaker59, Feb 17, 2018
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  3. Becky

    Apocalypso Well-Known Member

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    That looks amazing! I love carmelized onions! When we were at the EPCOT Food and Wine Festival last fall, there was a carmelized onion tart that was one of my favorite bites (we were a party of four so we tried lots of stuff split with our plastic knives). This is a good reminder to look for a good recipe for that too. Easy-blend yeast it just instant or rapid-rise yeast, yes? I am mentally stealing all the olives out of that picture and snacking on them. :)
     
    Apocalypso, Feb 18, 2018
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  4. Becky

    Becky Well-Known Member

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    I'm glad to hear you are both onion lovers too! :D

    Yep, that's right - the stuff that doesn't need to be activated in water first, it can just be added straight to dry ingredients.
     
    Becky, Feb 19, 2018
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