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
Ingredients
- 1 ready-made pizza dough at room temp 1 hour
- 5 tbsps Secolari Rosemary Olive Oil divided
- 1/4 cup cornmeal for bottom of pan
- 2 large spanish onions thinly slices
- 2 tbsps Secolari Mediterranean Herb
- 1 cup black olives pitted
- 5-8 anchovies optional
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.
