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PISSASALADIERE
(French pizza)
1 package active dry yeast
3/4 c. lukewarm water
1-1/2 T. salad oil
2 c. flour (approx.)
3/4 t. salt
2 Ibs. Bermuda or Spanish onions, cut into rings
1 clove garlic, finely chopped
Olive oil
6 ripe tomatoes, skinned, seeded, chopped
1 c. grated Parmesan cheese
Salt and pepper
1/2 t. rosemary
3 cans flat anchovies
Pitted black olives (pref. French, Greek or Italian variety)
1. Add the yeast to the warm water and oil and stir to dissolve.
2. Place the flour and salt in a bowl and stir in yeast mixture to form
a medium soft dough. Turn onto a lightly floured board and knead until
smooth and satiny, about 10 minutes. Place in a greased bowl, cover with
a towel and let rise in a warm place until doubled in bulk, about 45 minutes.
3. Meanwhile, place the onions, garlic and 2 T. olive oil in a large,
heavy skillet. Cover and cook slowly until the onions are tender and golden
but not brown, about 40 minutes.
4. Place the tomatoes in a heavy pan and boil, without a cover, until
they are thick, 20-25 minutes. Stir occasionally.
5. Preheat the oven to 400.
6. Punch the dough down, then place on a lightly floured board and let
it rest, covered with a towel, for about 5 minutes. Roll the dough out
to make a circle 15 inches in diameter. Lift it onto a 15-inch pizza pan.
7. Sprinkle the dough with the grated Parmesan cheese.
8. Season the onion mixture to taste with salt and pepper. Spoon the onion
mixture over cheese-topped pastry.
9. Season the tomato mixture with the rosemary, salt and pepper to taste.
Spoon the tomato sauce over the onions.
10. Criss-cross the entire pie with flat anchovy fillets and place a ripe
olive, preferably pitted, in each space.
11. Brush the olives with oil and bake until the crust is browned and
the filling bubbly and hot, 15-20 minutes. Serve sliced.
Note: For large parties or for convenience, bring pizza pans to your
local pizzeria and ask them to fit the dough into the pans. Then all you
have to do is to prepare the topping.
4 servings
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