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!
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