Pissaladiere

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 1/2 ounces luke-warm water
• 1 tablespoon dry active yeast
• 4 tablespoons olive oil
• 1 lb plain flour (4 c.)
• 2 tablespoons olive oil
• 5 medium onions, sliced thin
• 2 cloves garlic, sliced thin
• 1 sprig fresh thyme
• 2 large ripe tomatoes, peeled,cored,seeded and chopped
• 8 artichoke hearts packed in oil, drained
• 12 kalamata olives
• additional thyme (to garnish)

Recipe

• 1 put the warm water in a large bowl, sprinkle yeast over it.
• 2 leave until frothy.
• 3 add 4 tbsp.
• 4 oil, then the flour.
• 5 mix well to combine, then knead briefly until smooth.
• 6 leave to rise, covered, in a lightly oiled bowl, until doubled, about 30 minutes.
• 7 meanwhile, heat the olive oil in a frying pan and saute onion, garlic and thyme until golden.
• 8 stir in tomatoes, increase heat to high, and cook until mixture is thick- about 5 min.
• 9 discard thyme sprig.
• 10 preheat pizza stone or metal baking sheet in oven at 500 degrees.
• 11 roll out the dough to about 1/4" and transfer to peel/floured baking sheet.
• 12 spread tomato/onion mixture over the dough.
• 13 arrange anchovies and olives on top.
• 14 transfer to heated stone/sheet and bake for 15-20 min.
• 15 ,until base is crisp.
• 16 garnish with additional thyme, serve at room temperature.