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Pissaladiere

Pissaladiere is a delicious French pizza that comes from "Martha Stewart's Baking Handbook." It is perfect for lunch or to serve at your next casual get-together.

  • yield: Makes one 17-by-12-inch tart

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Ingredients

  • Pissaladiere Dough
  • 1/4 cup olive oil, plus more for pan and plastic wrap
  • 4 medium cloves garlic, finely chopped
  • 3 medium onions, thinly sliced
  • 2 teaspoons coarse salt
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 1 1/2 pounds ripe plum tomatoes
  • 24 anchovies
  • 1/4 cup Nicoise olives, pitted and thinly sliced lengthwise

Directions

  1. Step 1

    Lightly oil a 17-by-12-inch rimmed baking sheet, and set aside. Roll out dough to a 17-by-12-inch rectangle, and fit into sheet, folding up the edges slightly to form a small lip. Prick dough all over with a fork. Cover with oiled plastic wrap, and let rise in a warm place until slightly puffed, about 30 minutes.

  2. Step 2

    Preheat oven to 450 degrees, with a rack in the center. Heat olive oil in a large skillet over medium heat. Add garlic, onions, and salt. Cook, stirring occasionally, until onions begin to brown, about 10 minutes. Add thyme and parsley; set aside to cool.

  3. Step 3

    Cut tomatoes in half lengthwise, and scoop out seeds with a melon baller or small spoon. Slice tomato halves lengthwise into 1/4-inch-thick strips; distribute evenly over dough. Arrange onions on top, then add anchovies in a decorative pattern to form X-shapes. Dot with olives. Bake 12 minutes. Rotate sheet, and continue baking until crust is golden, about 15 minutes more. Remove from oven; using a large spatula, transfer to a cutting board. Slice into pieces, and serve warm or at room temperature. Although Pissaladiere is best eaten the day it is baked, it can be reheated the next day; place in an oven heated to 200 degrees for 10 to 15 minutes until heated through.

Source
The Martha Stewart Show, December Winter 2008

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Reviews (4)

  • 13 Sep, 2008

    When I made this it was really tasty but the dough at the center of my pie was still a bit soft and mushy. My guests said don't worry, don't worry but I was pissed off. In the video he puts the onions on then the tomatoes but the recipe calls for tomatoes first. Maybe the onions made the dough mushy?

  • 18 Jun, 2008

    This was soooooo simple and easy to make. I have been looking for a thin crust dough and "Voila". The best I've ever made. Used 1/2 tsp. fresh rosemary and basil in dough. Excellent!!!!

  • 18 Jun, 2008

    This was soooooo simple and easy to make. I have been looking for a thin crust dough and "Voila". The best I've ever made. Used 1/2 tsp. fresh rosemary and basil in dough. Excellent!!!!

  • 8 Jan, 2008

    Greetings to all