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Speciality of Provence : La Pissaladière

Discover the typical dish of the Provence region: The pissaladière accompanied by the Domaine Les Grandes Costes.

The typical Pissaladière of Provence

Ingrédients

To make 2 pissaladières of 30 cm, the dough :
500 grams of Flour
300 ml of water
1 large pinch of salt
1 half cube of baker's yeast
1 tablespoon of olive oil
For the topping of the 2 pizzas:
Yellow onions (1kg or the weight you want according to your preference)
Some herbs of Provence
10 black olives
10 anchovies
4 tablespoons of olive oil
Pepper

Présentation

1In a bowl, place the flour, salt and baking powder.
2Mix everything together by adding water and knead for 5 minutes.
3After obtaining a homogeneous ball, add the olive oil and repeat the kneading step for 5 minutes.
4Place the dough in a bowl covered with plastic wrap and let it rise at room temperature for 1 hour.
5Peel your onions and slice them into thin strips.
6Place them in a bowl in the microwave with 2 tablespoons of water for 8 minutes.
7In a frying pan, fry the onions cooked in the microwave with the olive oil, a little Provencal herbs and 2 anchovies mixed together.
8Take your ball of pizza dough that has risen. Divide it in half to form two 30 cm pissaladière. Roll out the dough.
9Add your mixture of onions, herbes de Provence and Anchovies to your pissaladière dough.
10Add a few black olives and some anchovies to the pissaladière before putting it in the oven.
11Place the pizza in the oven to bake at 240°C for 15 minutes.

Nothing like mixing flavours! CAVAVIN offers you to accompany the pissaladière with a Pic-Saint-Loup "La Ruche" from Domaine Les Grandes Costes. The aromas of spices, fresh fruit and minerals will sublimate the power of the anchovy.

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