About this recipe: Pissaladière is a Provençal relative of Italian pizza. The thick bread base, enriched with olive oil, is topped with a flavoursome tomato and onion mixture, then decorated with a lattice of anchovies and black olives. Serve warm or cool, cut in bite-sized squares for canapés, or into 16 larger snack-sized squares.
For an onion and pancetta pissaladière, leave the tomatoes and tomato purée out of the onion mixture. Cut 100 g (3 1/2 oz) thin slices of smoked pancetta in half lengthways, twist them and lay them on top of the onion mixture in a criss-cross pattern. Place whole capers in the squares in between. * Make a tomato and red pepper pissaladière. Cover the dough base with a thin layer of passata, then arrange a mixture of sliced fresh tomatoes, strips of sun-dried tomatoes and coarsely chopped, grilled and peeled red peppers over the top. Brush with a little extra virgin olive oil, sprinkle over some freshly ground black pepper and bake as in the main recipe. Serve garnished with fresh basil leaves scattered over the top.
This pissaladière is made with a thick bread base, providing generous starchy carbohydrate. As white flour by law must contain added iron, calcium, vitamin B1 and niacin, the bread base can also make a contribution to the intake of these nutrients. * Canned tomatoes are a nutritious store-cupboard ingredient as the canning process does not destroy the lycopene content but rather enhances it. Lycopene is a phyto-chemical with powerful antioxidant properties.
It was great. But it would be helpful with different toppings. - 05 Oct 2011
i used this recipe for the pizza base its so easy to make and tastes gorgeous - 22 May 2011