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French Pissaladiere Recipe
|Pizza dough||1 Pound (2 Quantities)|
|Pitted black olives||125 Gram|
|Capers||2 Tablespoon, drained|
|Pine nuts||60 Gram|
|Freshly ground black pepper||To Taste|
|Olive oil||2 Tablespoon|
|Onions||8 , thinly sliced|
|Garlic||6 Clove (30 gm), crushed|
|Chopped fresh thyme/1 teaspoon dried thyme||2 Tablespoon|
Serving size: Complete recipe
Calories 2458 Calories from Fat 974
% Daily Value*
Total Fat 114 g175.8%
Saturated Fat 11.6 g58%
Trans Fat 0 g
Cholesterol 76.2 mg
Sodium 9090.5 mg378.8%
Total Carbohydrates 317 g105.6%
Dietary Fiber 20.9 g83.7%
Sugars 74.4 g
Protein 73 g145.6%
Vitamin A 29.3% Vitamin C 197.2%
Calcium 81.4% Iron 106.7%
*Based on a 2000 Calorie diet
Divide dough into two portions and press each into a lightly greased 26x32cm.
Swiss roll tin.
To make topping, heat oil in a large saucepan over a medium heat.
Add onions and garlic and cook, stirring, for 10 minutes or until onions are soft.
Reduce heat to low, add thyme and sugar and cook, stirring frequently, for 20 minutes or until mixture is thick and caramelised.
Spread half the onion mixture over each pizza base, then top with anchovy fillets, olives, capers, pine nuts and black pepper to taste.
Bake for 20-25 minutes or until base is crisp and golden.