This week’s French Fridays with Dorie recipe, pissaladière is a version of pizza, popular in southern France, topped with caramelized (nearly puréed) onions, garlic, olives and anchovies. Anchovies being one of my least favourite foods in the world, I switched these out for some oven roasted tomatoes (the last few from this summer’s crop), and added some capers for colour and was pretty pleased with the result.
For me, of course, the challenge was really in the crust, since yeasted breads and doughs and I are not the best of friends generally. But I think I nailed this one! It was hard to roll it out as thin as both Neil and I like it but I did ok – there were a few thicker parts at the edges but not too uneven…
I had leftovers for dinner the following two nights and it remained crispy, never going soggy. A pretty perfect pizza crust, if I do say so myself!
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