Name Pissaladiere


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* 1 quantity Traditional Pizza Dough, shaped and ready for topping

* 440 g (14 oz) can crushed tomatoes
* 1 onion, chopped
* 1 clove garlic, crushed
* 2 tablespoons olive oil
* 1 tablespoon chopped fresh parsley
* 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
* 1 tablespoon tomato puree (paste)
* 1 egg
* 60 g (2 oz / 1/2 cup) grated Gruyere cheese
* salt and pepper
* 90 g (3 oz) can anchovy fillets
* black olives
* thyme sprigs and Gruyere cheese, to garnish, if desired

1. Make the topping. In a saucepan, heat tomatoes, onion, garlic, tablespoon oil, parsley, thyme and tomato puree (paste) together. Bring to the boil, reduce heat; simmer 30 minutes. Coot slightly.
2. Preheat oven to 200C (400F/Gas 6). Brush dough with remaining oil.
3. Beat egg and stir into tomato mixture with grated cheese. Spread over dough. Season to taste with salt and pepper. Drain and cut anchovy fillets in thin strips. Arrange in a lattice over pizza. Add olives and bake in the oven for 20 minutes until dough is crisp and golden. Serve garnished with thyme and Gruyere cheese, if desired.

Serves: 4

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