Pisaladier is a relative of Italian pizza from Provence. It has a thick olive oil dough base on which a mixture of tomatoes and onions is spread. Decorated with anchovies and olives.
It is necessary
- Dough:
- - 450 g flour;
- - 1 tsp salt;
- - 7 g of fast yeast;
- - 3 tbsp. olive oil;
- - 300 ml of lukewarm water.
- Filling:
- - 2 tbsp. olive oil;
- - 4 onions (total weight 750 g);
- - 2 cloves of garlic;
- - 4 g of tomatoes in their own juice;
- - 2 tbsp. tomato paste;
- - 1 tbsp. fresh basil;
- - 100 g of anchovies (2 cans of 50 g);
- - 16 olives;
- - pepper to taste.
Instructions
Step 1
Sift flour and salt into a bowl, add yeast, stir. Make a depression in the center and pour in the oil and lukewarm water. Gradually mix the liquid ingredients with the dry ingredients to form a soft, slightly viscous dough.
Step 2
Knead the dough for 10 minutes, until soft and elastic. Transfer to a bowl lightly oiled with vegetable oil, cover with plastic wrap and leave in a warm place for 45 minutes for the dough to come up. It should double in volume.
Step 3
Heat the garlic, finely chop the onion, cut the tomatoes and basil, cut the olives into quarters. Drain the anchovies and cut each fillet in half lengthwise.
Step 4
Heat olive oil in a large saucepan, put onion and garlic in it and cook over low heat for about 40 minutes, until soft and golden (but not brown!). Add tomatoes with juice, tomato paste, pepper and basil and cook for another 10 minutes, stirring occasionally. Remove the filling from the stove and let cool.
Step 5
When the dough rises, knead it and knead it gently again. Place on a lightly floured surface, roll out into a square layer with a side of 30 cm and transfer to a baking sheet, which should first be greased with oil or lined with baking paper.
Step 6
Preheat the oven to 200 degrees. Spread the filling evenly over the dough, top with the anchovy fillets in a wire rack. Put a quarter of an olive in the middle of the formed rhombuses. Let rise to room temperature.
Step 7
Bake the cake for about half an hour, until a hard, golden crust forms, then reduce the temperature to 190 degrees and leave for another 10 minutes. Remove, cool completely and cut into portions.
