Herbed Tomato and Olive Pissaladiere
I made this on a super cold day and it tasted great hot out of the oven. We like pizza without sauce and cheese and this was no exception. The crust was crisp and topping toasted just right. Everyone loved it.
I think rosemary would taste great with the onion but my daughter does not like rosemary so I do not use it. You could also use vegetables of your choice for the topping. I used what I thought my family would love.
You will need
For the dough
155 gm white whole wheat flour
100 gm all purpose flour
3.5 gm instant dry yeast
1 tsp. salt
1 tbsp. olive oil
3/4 cup lukewarm water
For the topping
1 tsp. olive oil
1/4 medium onion
3-4 twigs thyme
1 medium tomato
10-12 black olives
a small handful cilantro
Combine all the ingredients for the dough in a mixing bowl and form a soft dough. Knead for a few minutes until soft and elastic. Cover and keep aside to double in volume about an hour.
In the meantime heat oil in a pan and saute the onions. Pull the thyme leaves from the stick and add them to the pan with a little salt. Turn off heat when the onions are tender. If you like you could go on to caramelize the onions. Keep aside to cool completely.
Preheat oven to 425 F. When the dough doubles transfer it to a work surface. Roll it out to the size of your baking sheet. Prepare a baking sheet with parchment paper. Transfer the rolled dough on to it. Using the tines of a fork prick the dough in several places to prevent it from puffing up. Cover and keep aside for 20 minutes.
Meanwhile cut the tomato in half and remove the seeds. Slice and place on a paper towel to soak the moisture. Chop the olives into thirds and keep aside. Chop the cilantro and keep aside. After the dough has rested add the topping. Place the tomatoes first.
Next add the onion mixture and sprinkle the cheese. Place the chopped black olives. Sprinkle the chopped cilantro.
Bake for 15-20 minutes. Tastes best the day it is baked and hot out of the oven.