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.
The Martha Stewart Show, December Winter 2008
- Yield Makes one 17-by-12-inch tart
- <u>Pissaladiere Dough</u>
- 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
- 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.
- 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.
- 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.
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