This pizza-like tart takes many names. In France, it is made in much the same way, except with the addition of olives and a few extra herbs and is called “pissaladiere”. As someone who isn’t really a great fan of olives, I much prefer the Italian version, which can also be called “pissadella”, “sardenaira” or “pizza all’Andrea”. Confusing, no? Whichever way you spin it (or pronounce it), this delicious bread has an extremely odd-sounding name.
But that doesn’t stop it from being delicious.
I actually only jumped on the anchovy bandwagon (what an odd and fishy-smelling kind of wagon that would be) a few years ago after trying a Jamie Oliver lasange with anchovies in the bechamel sauce. From there, I started putting them on my pizzas and now, well, I tend to include them in a *lot* of recipes. Mainly Italian ones, I’ll admit. There’s something about the saltiness of the little fishes with a good tomato-sauce pasta, pizza or bread that just takes the flavours up a notch.
With a focaccia-like, fluffy base, this pissaladeira is a perfect accompaniment to salads, soups or even a more hearty stew (we ate it with some Greek bean soup as part of a “Eurovision dinner“…don’t ask). But it’s equally as lovely on its own, warm from the oven.
Pissaladeira
6
servings20
minutes20
minutes1
hourIngredients
- For the dough
4 cups (500g) strong white bread flour or Italian ’00’ flour, plus extra for dusting
7g dried fast-acting yeast (one package)
15 fl oz (450ml) lukewarm water
Salt
- For the topping
6 tbsp olive oil, plus extra for drizzling and greasing
1 1/2 lb (700g) onions, finely sliced
1 tbsp caster sugar
1 tsp white wine vinegar
20 anchovy fillets (approx two small tins)
5 cherry tomatoes, halved
Ground black pepper
Directions
- Tip the yeast into the warm water, give a little stir, and then leave for 5 minutes until the yeast has started to foam.
- Add the flour to a large mixing bowl and make a well in the centre. Pour the yeast mixture into the well, along with a pinch of salt, and mix thoroughly until a smooth dough is formed. Place the ball of dough into an oiled bowl, cover with a plastic bag or cloth and leave to rise in a warm place for around an hour, until doubled in size.
- Meanwhile, heat the olive oil in a large frying pan and cook the onions on a medium low heat for around 20 minutes, or until very soft and slightly brown. Add the sugar and the vinegar and continue cooking for another 5 minutes or so.
- Preheat the oven to 220C / 425F.
- When the dough has risen, punch the air out of it lightly and press it out onto a large oiled baking tray, pushing it into the corners so that it fills the base of the tray.
- Cover the dough with the fried onions, then lay the anchovy fillets in lines to make an attractive square pattern, placing half a tomato in the centre of each square. Season the top with a little black pepper and a drizzle of olive oil.
- Bake in the oven for around 20 minutes, or until the dough is cooked and the onions and anchovies have become crispy. Allow to cool for a couple of minutes before slicing and serving.
Notes
- To allow enough time for the dough to cook, the anchovies and onions may become a little charred around the edges. This is perfectly normally and is what gives the pizza its distinctive, rustic appearance and crusty top. If you don’t like this, simply add the onions and anchovies on top for the last 5 minutes of cooking time.
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