* Exported from MasterCook *
(Pizza), Pissaladiere
Recipe By :The Complete Book of Pastry, Sweet and Savory by Bernard Clayton
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Fish/Seafood Main Dishes
Vegetables Want to try
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Topping:
2 pounds onions -- peeled and chopped
1 cup olive oil -- (7 oz)
1 cup shredded mozzarella cheese -- (4 oz)
16 anchovy fillets
24 black olives -- halved
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon fennel -- optional
1 cup freshly grated Parmesan cheese -- (3 1/2 oz)
Dough:
1 tablespoon instant yeast
1/4 cup water -- (2 oz)
2 1/4 cups all-purpose flour -- (9 5/8 oz), unbleached
1/2 teaspoon salt
6 tablespoons olive oil -- reserved from cooking the
onions, (2 5/8 oz)
2 large eggs
For the topping: Cook the onions gently in olive oil in a covered
heavy skillet over low heat until translucent and soft, about 15
min. Uncover, turn up the heat to med, and cook until the onions
take on a mahogany color. Stir frequently during this time to keep
them from burning: the entire process will take 15 - 20 min. Remove
the onions from the heat and pour into a strainer set over a bowl to
capture the olive oil that runs off the dough. Cool the onions and
refrigerate them until needed.
For the dough: Place the yeast and water in a mixing bowl. Stir in
1 c of the flour and let the mixture rest covered, for 10 min. Add
another 1/2c of flour, stir to mix. Stir in the eggs until well
blended. Add another 1/2c of flour and mix until the dough is a
rough mass, soft but not sticky. Turn onto a floured work
surface. Knead for 5 min, and then place the dough in a greased
bowl, cover, and set aside to rise for 1 1/2 hrs.
To assemble: Preheat the oven to 425F with a baking stone or tiles in place.
When the dough has risen, deflate it, knead it briefly, and divide it
into the number of pieces as needed (2 lg or 4 sm). Roll the dough
into thin (3/16") rounds and place in pans or on baking peels
sprinkled with semolina.
Distribute the onions over the dough. Sprinkle with mozzarella
cheese. Arrange the anchovies in spokes radiating from the
center. Decorate with olive halves, and sprinkle with salt, herbs,
and Parmesan cheese.
Slide the pizzas onto the baking stone and bake for 20 min, until
bubbling and golden. Serve hot!
Yield: four 7" or two 10" pizzas, 8 servings
NOTE: Whether you choose to include or exclude the anchovies from
your Pissaladiere will alter the sodium drastically, the anchovies
are a tasty topping. They will, however, almost triple the sodium in
your meal. It's delicious either way.
Weight Watchers PointsPlus: 22 points
Source:
"The Baking Sheet, Summer 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 641 Calories; 48g Fat (66.3%
calories from fat); 17g Protein; 38g Carbohydrate; 4g Dietary Fiber;
80mg Cholesterol; 942mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2
Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 1/2 Fat.