Pissaladière

Transport yourself to the picturesque region of Provence in southern France with a delightful culinary creation known as pissaladière. This rustic, southern French pizza is a tribute to the vibrant flavors of the Mediterranean. At its heart lies tapenade, the famous olive and anchovy spread that infuses this dish with its distinctive taste. Whether enjoyed as individual pies or one large creation, pissaladière promises a symphony of flavors that capture the essence of Provencal cuisine. Let’s embark on a journey to Provence.

SERVES 8

INGREDIENTS:

• 1 package active dry yeast
• ½ cup hot tap water
• 2 tablespoons olive oil, divided
• 2 cups unbleached all-purpose flour
• Salt
• 3 white onions, halved through the root end and sliced into thin strips
• ½ bunch thyme
• ½ cup cornmeal
• ½ cup tapenade or olive paste (available in specialty food stores)
• 3 tomatoes, seeds removed, finely diced (about ½ inch)
• ½ bunch parsley, chopped separately

INSTRUCTIONS:

1. Prepare the Dough: Begin by dissolving the yeast in hot tap water. Add 1 tablespoon of olive oil and gradually incorporate the flour, sprinkling in a touch of salt as you go. Stir the mixture with a wooden spoon until it forms a workable dough. Transfer the dough to a floured surface and knead until it becomes smooth and elastic. Place the dough in an oiled bowl and let it rise in a warm spot until it doubles in size, which should take about an hour.
2. Caramelize the Onions: In a skillet, sauté the sliced onions and thyme in 1 tablespoon of olive oil until they turn a beautiful caramelized brown, releasing their sweet aroma and flavors.
3. Assemble the Pissaladière: Roll out the dough very thinly, approximately ⅛ inch thick, on a floured surface. Using a 5-inch diameter cookie cutter or a similar-sized object, cut out 8 dough disks. Place these disks on a baking sheet generously dusted with cornmeal. Brush each disk with olive oil. Spread about 2 teaspoons of tapenade on each disk, leaving a small border around the edge. Sprinkle 2 tablespoons of caramelized onions on top of the tapenade, followed by a scattering of finely diced tomatoes.
4. Bake to Perfection: Preheat your oven to a scorching 450°F. Slide the baking sheet with your assembled pissaladières into the oven. Bake until the crust becomes crisp and turns a delightful golden brown, which should take about 20 minutes. Keep an eye on them to ensure they achieve the perfect level of crispiness.
5. Finishing Touch: Once your pissaladières emerge from the oven, sprinkle them generously with freshly chopped parsley. This final touch adds a burst of color and a burst of freshness to the dish.

Pissaladière is a culinary masterpiece that captures the essence of Provence, France. With its delicate yet crisp crust, a savory blend of caramelized onions, the Mediterranean allure of tapenade, and the vibrant freshness of diced tomatoes, this dish is a symphony of flavors. Whether you choose to serve these as individual pies or as a single magnificent creation, pissaladière promises a journey to the heart of Provencal cuisine in every mouthwatering bite. Embrace the taste of southern France and savor the enchantment of pissaladière. Bon appétit!