Stone Baked Pissaladiere with Smokey wood-fired Onions!
Pissaladiere is one of my absolute favourites. It’s a sort of pizza/tart hybrid flavoured with sweet caramelised onions, black olives and anchovies – hailing from Liguria but most often associated with the south of France. A Pissaladiere is perfect as pre-dinner finger food with a glass of bubbles but equally delicious as a light lunch paired with a beautifully dressed green salad.
Whilst a lot of recipes call for puff pastry, for this one we’re going to use a really easy to prepare flatbread recipe. We’re also going to utilise the pizza oven first to cook the onions to get them sweet, succulent and slightly smokey, then again to cook the actual Pissaladiere.
Method
Cut the onions in half, finely slice and place in a cast iron skillet or oven proof pan. Drizzle with a generous glug of olive oil, add the thyme and a small pinch of salt (this helps draw some of the water out of the onions and helps to avoid them scorching in the hot oven). Give the onions a good mix so they are fully coated in olive oil and salt and allow them to sit for 5 to 10 mins to allow the salt to do its thing.
Pre-heat your oven to around 200 degrees and place a few smaller pieces of wood inside to help generate some extra smoke. Place the skillet of onions into the oven to cook. Give them a good shake around every few minutes so they cook evenly – adding a splash of water if they begin to catch on the bottom of the pan. If you think the onions are cooking too quickly, allow your oven to cool slightly, remove a few pieces of wood or bring the onions right to the open mouth of the oven to cook. Do not rush this stage as you need the onions to be sweet and caramelised to help balance the saltiness of both the anchovies and the olives.
Halfway through cooking the onions, finely slice the garlic and add to the pan.
When you’re happy with your onions remove them and allow to cool, then heat the oven to 300-320 degrees.
Take a ball of dough out of your fridge and place onto a plate of fine semolina and very lightly dust the top, ensure your peel is clean and dry, dust this with a light coating of semolina and stretch your dough out onto it in whichever shape you want.
Spread a nice fine layer of your smokey onions onto the dough. Lay the anchovies decoratively across the top in a criss-cross pattern and place a whole pitted olive in each space between the anchovies. Cook until puffed, crisp on the bottom and slightly blistered. Carve and serve warm with something cold and fizzy!
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
6 brown onions – peeled
3 bulbs of garlic – peeled
1 tub of your favourite black olives – pitted
1 tin of Ortiz Anchovies in olive oil
Glug of good quality olive oil – try Cappezzana it’s amazing!
Small pinch of sea salt
A few sprigs of thyme – tied together with butchers twine
Mastering Vegetables on the Beefer Grilling vegetables on the Beefer brings out incredible flavour, colour, and texture thanks to its professional-grade, top-mounted ceramic burner. This German-designed grill reaches up to 1500°F, similar to a salamander used in professional kitchens, allowing home cooks to enjoy restaurant-quality results with ease. The intense heat caramelises vegetables quickly, locking [...]
Nduja and Nectarine with Tarragon Pizza! I’m not sure there is a pizza that is more iconically summer 2022 than this combo. It is a sweet and spicy, like a heatwave in its own right. The tarragon is essential for the anise to tie the two sides of flavour together into one perfect topping vibe. [...]
Black Garlic and Mozzarella Pizza! Black garlic pizza- this umami powerhouse of a pizza has a balsamic sweet undertone. The creamy Laverstoke mozzarella combined with fresh thyme is Provençal magic. Finish with a drizzle of chilli honey for a satisfying tastebud-tingling twist. Method Prepare your pizza dough and shape. Then place on a lightly [...]
The Art of Fire Sugar Pit Iberico Pork Chop Sweet smoke and slow fire perfection Cooking Iberico pork is about restraint and respect. The marbled fat of this prized Spanish breed melts slowly, creating an extraordinary depth of flavour. Over the gentle, even heat of the Flamery Asado Grill, that richness meets caramelised sweetness from [...]
Stone Baked Pissaladiere with Smokey wood-fired Onions
Pissaladiere is one of my absolute favourites. It’s a sort of pizza/tart hybrid flavoured with sweet caramelised onions, black olives and anchovies – hailing from Liguria but most often associated with the south of France. A Pissaladiere is perfect as pre-dinner finger food with a glass of bubbles but equally delicious as a light lunch paired with a beautifully dressed green salad.
Whilst a lot of recipes call for puff pastry, for this one we’re going to use a really easy to prepare flatbread recipe. We’re also going to utilise the pizza oven first to cook the onions to get them sweet, succulent and slightly smokey, then again to cook the actual Pissaladiere.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
The Beefer Grill: Mastering Veggies
Nduja and Nectarine with Tarragon Pizza
Black Garlic and Mozzarella Pizza
The Art of Fire – Sugar Pit Iberico Pork Chop