fbpx

Rosemary Pissaladiere (French pizza)

Back to Blog

Rosemary Pissaladiere (French pizza)

Pissaladière is a delicious culinary specialty like a pizza but it does not have tomato. It originated in Nice, France and it can be served as a starter hot or cold. A real delight for the taste buds that will satisfy both the little ones and the big foodies! Chef Wecker

Rosemary Pissaladiere (French pizza)

Pissaladière is a delicious culinary specialty like a pizza but it does not have tomato. It originated in Nice, France and it can be served as a starter hot or cold. A real delight for the taste buds that will satisfy both the little ones and the big foodies! Chef Wecker
No ratings yet
Course Appetizer, Main Dish, Side Dish, Snack
Cuisine French, Mediterranean, vegetarian
Servings 4 people

Ingredients
  

Instructions
 

Crust

  • Retard dough. Roll out to approximately 9x15 and place on a ½ sheet pan rubbed with the Secolari Rosemary Olive Oil and then sprinkle with cornmeal. Let rest about 20 min, in a warm environment, then poke the dough with your fingertips.

Topping

  • Peel, core and julienne Spanish onions. In a heavy pan, add ¼ c. Secolari Rosemary Oil and start the onions on med high heat and then reduce to med to med-low until all of the onions have caramelized (1-1½ hrs). Add Secolari Mediterranean Herbs.
  • Place onions on the dough and bake in a 400° F oven for about 15 min., or until the crust is nicely golden brown. Sliced olives or anchovies are optional. Allow to rest 5 minutes, garnish with fresh herbs and serve.
Tried this recipe?Let us know how it was!

Rosemary Pissaladiere (French pizza)

Pissaladière is a delicious culinary specialty like a pizza but it does not have tomato. It originated in Nice, France and it can be served as a starter hot or cold. A real delight for the taste buds that will satisfy both the little ones and the big foodies! Chef Wecker
No ratings yet
Course Appetizer, Main Dish, Side Dish, Snack
Cuisine French, Mediterranean, vegetarian
Servings 4 people

Ingredients
  

Instructions
 

Crust

  • Retard dough. Roll out to approximately 9x15 and place on a ½ sheet pan rubbed with the Secolari Rosemary Olive Oil and then sprinkle with cornmeal. Let rest about 20 min, in a warm environment, then poke the dough with your fingertips.

Topping

  • Peel, core and julienne Spanish onions. In a heavy pan, add ¼ c. Secolari Rosemary Oil and start the onions on med high heat and then reduce to med to med-low until all of the onions have caramelized (1-1½ hrs). Add Secolari Mediterranean Herbs.
  • Place onions on the dough and bake in a 400° F oven for about 15 min., or until the crust is nicely golden brown. Sliced olives or anchovies are optional. Allow to rest 5 minutes, garnish with fresh herbs and serve.
Tried this recipe?Let us know how it was!

Share this post

Back to Blog

Wordpress site Developed by Ninja Creative Marketing