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Writer's pictureMarisa's Vegan Recipes

Vegan Pissaladiere


While looking through some old recipe books my brother gave me, I found a pissaladiere recipe in a french book. I was super excited to adjust it and make a vegan pissaladiere.


The original recipe uses anchovies instead of red peppers to make the lattice. The base said to make a bread dough; I decided to use a pizza dough that I had made previously for my mini pizzas.


If you want to check out my mini pizza recipes, find it here.


When I read the recipe and saw how many onions were used, I was a little skeptical to try it. It tasted amazing!


This recipe serves 6. I ate most of it myself. The left overs will last in the fridge for up to 3 days, cover with cling film.


This recipe i super easy to follow, it takes about 70 -80 minutes to make. It's a great recipe to make earlier on and enjoy in the evenig.


This pissaladiere makes a great comfort food!

I hope you love this as much as I do!


If you have questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!


Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!


Marisa

Pissaladiere - Serves 6


Ingredients


Dough;

4 Cups Bread or Plain Flour

1 ½ tsp Sea Salt

2 tsp Dried Active Yeast

4 tbsp Olive Oil

1 ¼ Cup Warm Water


Topping;

40g Butter

2 tbsp Olive Oil

1/5kg Onions - Thinly Sliced

1 tbsp Sage

2 large Roasted Red Peppers, Kept in Brine - Thinly Sliced

½ Cup Pitted Olives


Method


Dough;


Sift the flour into a large mixing bowl.


Add the salt and yeast. Mix to combine.


In a small, separate bowl, mix the water and oil together.


Pour this into the flour mix.


Mix together to create a dough.


Knead for 10-15 minutes until your have an elastic dough.


Place in a lightly oiled bowl, cover with cling film and place in a warm place for 1 hour or until the dough has doubled in size.


Top;


Melt the butter with 1 tbsp of oil in a medium saucepan.


Add the onions and the sage. Mix to combine.


Cover your saucepan and simmer, on a low heat, for 45 minutes. Stir occasionally so the onions don’t burn.


Finishing;


Preheat the oven 200C and prepare a large baking tray.


Roll your dough into a large rectangle, roughly 34x26 cm


Place this on your baking tray.


Brush the remaining 1 tbsp of oil over the dough.


Spread the onions, evenly, over the dough,


Place your red peppers in a lattice across the onions.


Place the olives in the middle of each square.


Bake for 20 minutes.


Serve


Enjoy!


Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!




Check out some of my other recipes;


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marisasveganrecipes@hotmail.com

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