Pissaladière
Richard Bertinet is firing up the Gozney Dome for a Southern French classic: pissaladière. Caramelised onions, salty anchovies, and olives on a crispy base.
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
Ingredients
- Makes
- 1 small flatbread
Equipment Needed
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Instructions
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Step 1
Preheat the Gozney to 300°C / 570°F.
Step 2
To caramelise the onions, place a cast iron skillet in the oven to heat. Add a generous drizzle of olive oil and half the butter, allowing it to melt. Add the onions and the remaining butter on top, followed by the herbes de Provence, salt and pepper. Cook slowly, stirring occasionally, until the onions are soft and golden, this should take 20-30 minutes. Remove from the oven and allow to cool for 20 minutes.
Step 3
Increase the oven temperature to 450°C / 840°F. To shape the base, sprinkle semolina onto your work surface and form the dough into an oval. Spread a couple of spoonfuls of the cooled onions evenly over the base.
Step 4
To top the pizza, arrange the anchovies, Gruyère cheese and olives over the onions, then drizzle with olive oil.
Step 5
To cook, place the pizza in the oven and bake for 3–5 minutes, turning regularly, until the base is crisp and the cheese has melted. Slice and serve!
