Provencal Pissaladière
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pack yeast dough (ready-made product) or homemade
For covering:
- 3 teaspoons olive oil
- 500 g onion (s), red
- 3 cloves garlic, finely chopped
- 2 teaspoons sugar
- 1 ½ tablespoon balsamic vinegar
- salt and pepper
- 100 g anchovy fillet (s), pickled in oil
- 15 olives, black, pitted
- 1 teaspoon marjoram, dried
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into thin slices. Heat the oil and simmer the onion rings and garlic for about 30 minutes over low heat. Add sugar, vinegar, pepper / salt and simmer for 5 minutes while stirring, then allow to cool.
- Spread the mixture on the rolled out dough (about 30 x 20 cm).
- Spread the drained anchovies and olives on top and sprinkle with marjoram.
- Preheat the oven to 200 °. Coat a sufficiently large piece of cling film with a little olive oil to cover the pizza and let rise in a warm place for about 15-20 minutes.
- Then remove the foil and bake in the oven (top / bottom heat) for 25-30 minutes.
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