Pissaladière with Anchovies
- Makes about 4–6 small pissaladières
- 6 anchovies + one dozen for garnishing
- 650 g of ready-made pizza dough*
- 2 red onions
- 2 white onions
- 2–3 tablespoons of brown sugar
- 100 ml of white wine
- 30 g of pitted black olives
- 1 tablespoon of herbes de Provence
- Extra virgin olive oil, salt, and black pepper, to taste
- Fresh herbs (sage, mint, rosemary…)
- 1 teaspoon of Espelette pepper (or paprika or chilli pepper)
- Preparation
- Prepare the onions: cut into thin slices and stir-fry in a frying pan over a low heat in a tablespoon of olive oil with sage (or another herb), the sugar, a pinch of black pepper, and the anchovies. Add the wine and cook for around 5–10 minutes until the anchovies fall apart and the onions are slightly brown. Set aside.
- Pre-heat the oven. Mix one tablespoon of herbes de Provence into the pizza dough. Divide the dough into balls and roll out each ball to a disc around 12 cm in diameter on a lightly oiled tray.
- Top the mini pizzas with the onions and olives. Finish with a drizzle of olive oil and bake in the oven at 180°C / 350°F / Gas Mark 4 for 30 minutes.
- Take the pissaladières out of the oven and top with the anchovies and serve them hot or warm with fresh herbs, a pinch of chilli pepper, and a drizzle of extra virgin olive oil.
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