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    You are in: Home / Australian / Pizza Topping: Pissaladiere Recipe
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    Pizza Topping: Pissaladiere

    1/5 Photos of Pizza Topping: Pissaladiere

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    35 mins

    35 mins

    Chef floWer's Note:

    Pissaladiere is basically an onion pizza. You may use Pizza Dough (For Bread Machine) for the dough. It's important not to change this recipe much, I wanted to use less olive oil (but I didn't) but it was needed to make the pizza moist on top and I wanted to leave the sugar out (but I didn't) but it was needed to make the onions sweeter. This recipe came from Marie Claire Zest by Michele Cranston.

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    Ingredients:

    Yield:

    pizzas

    Units: US | Metric

    Onion Mixture

    Topping

    Tray

    Directions:

    1. 1
      Preheat the oven 220oC/425oF/Gas
    2. 2
      On a medium setting, heat a large frying pan with lid, add the olive oil, onions, rosemary and thyme.
    3. 3
      Cover and reduce heat to low, cook for 20 minutes, or until the onions are very soft but not burnt. Add the sugar to the onions and cook for a further minute, setting aside for later use.
    4. 4
      Base/Dough: Flour surface to turn out the ready dough, knead and punch it down. Divide dough into four sections and roll out each piece into and thin oval shape. Turn the edges over a little to form a somewhat thicker crust.
    5. 5
      Put dough on a large tray, which has been oiled and cover the surface of the pizzas with the onion mixture. Rip the anchovies and olives into small pieces and place them over the onion mixture.
    6. 6
      Place tray into the oven and bake for 15 minutes. Remove from the oven and garnish with freshly torn basil leaves.

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    Ratings & Reviews:

    • on November 01, 2009

      55

      I have now made this twice in 2 days. Let's just start with that. It's been a busy weekend, Fall swirling it's world all around the farm, but not busy enough to be able to do this recipe x2 times. After getting thoroughly drenched last evening, I came home to put this together, and let it warm and finish cooking on the old woodstove, where it became warm bubbly, and a true delight in every sense of the word. Today, when it was light, I was able to capture on the camera the lovely treat this became, and devoured again. I followed this exactly, step by step and enjoying all the different aroma's that came wafting as the whole onions became sweet nothings right before my eyes. A wonderful treat for sure, just don't be so busy. Made for Aussie/NZ Recipe Tag Game November 2009

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2008

      45

      This was a new flavor experience for me, having never eaten anchovies before, but I have to say I'm now a big fan. I used fresh pizza dough from a local pizzaria, brushed the formed dough with olive oil and sprinkled it with 2 cloves minced garlic. Then I followed your directions exactly. The combination of caramelized onions and anchovies is wonderful with the light undertone of herbs. Very nice recipe! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2008

      55

      The sweetness of the carmelized onion is a perfectly contrasted by the salty anchovies. I used Healthy Italian Breadsticks or Pizza Crust for the crust and it went perfectly. One bite and DBF said, "This is Good!" He didn't know I already knew that because I snuck a few bites in the kitchen! Thank you chef floWer, We loved this!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pizza Topping: Pissaladiere

    Serving Size: 1 (784 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 232.6
     
    Calories from Fat 150
    64%
    Total Fat 16.6 g
    25%
    Saturated Fat 2.4 g
    12%
    Cholesterol 10.2 mg
    3%
    Sodium 598.5 mg
    24%
    Total Carbohydrate 17.4 g
    5%
    Dietary Fiber 2.7 g
    11%
    Sugars 7.4 g
    29%
    Protein 5.0 g
    10%

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