Pissaladiere—

Provencal Pizza
WHY THIS RECIP E WORKS
For our pissaladiere recipe, we wanted a dough with a
crackerlike exterior, a chewy crumb, and the structure to
stand up to heavy toppings. Kneading the dough in the food
processor gave it these characteristics. To prevent the
caramelized onions from clumping, we added a bit of water to
them before spreading them over the dough. And we found
that blanketing them over the chopped olives, anchovies, and
thyme leaves protected these ingredients from overcooking.

INGREDIENTS INSTRUCTIONS MAKES 2 TARTS, 8 TO 10

FIRST COURSE
Dough
SERVINGS

2 cups bread flour (11 ounces),
plus extra for dusting work
surface
1 teaspoon instant yeast
1 teaspoon table salt
1 tablespoon olive oil, plus
additional oil for brushing
dough and greasing hands
1 cup water (8 ounces), warm
(about 110 degrees)
Instant yeast is almost always sold under a marketing name; look
for “rapid rise,” “perfect rise,” or “quick rise.” If your food
processor includes a plastic dough blade attachment, use it; its
short blades and dull edges make kneading easier on the motor. If
not, the regular metal blade works almost as well. For best avor,
use high-quality oil-packed anchovies; in a recent tasting, Ortiz
were our favorite. The dough in this recipe rises for 1 to 1 ½ hours.
If a longer or overnight rise is more convenient, make the dough
with ½ teaspoon of instant yeast and let it rise in the refrigerator
for 16 to 24 hours. The caramelized onions can also be made a day
ahead and refrigerated.

Caramelized Onions
2 tablespoons olive oil
2 pounds yellow onions, sliced
1/4 inch thick
1. For the dough: In workbowl of food processor tted with plastic
dough blade (see note), pulse our, yeast, and salt to combine,
about ve 1-second pulses. With machine running, slowly add oil,
then water, through feed tube; continue to process until dough
forms ball, about 15 seconds. Generously dust work surface with
 ½ teaspoon table salt
1 teaspoon brown sugar
1 tablespoon water
Olives, Anchovies, and Garnishes
olive oil
½ teaspoon ground black
pepper
½ cup niçoise olives, pitted and
chopped coarse
8 anchovy fillets, rinsed, patted
dry, and chopped coarse
(about 2 tablespoons)
12 anchovy fillets, rinsed and
patted dry for (optional)
garnish
2 teaspoons minced fresh
thyme leaves
1 teaspoon fennel seeds
(optional)
1 tablespoon minced fresh
parsley leaves (optional)
our; using oured hands, transfer dough to work surface and
knead lightly, shaping dough into ball. Lightly oil 1-quart
measuring cup or small bowl, place dough in measuring cup, cover
tightly with plastic wrap, and set aside in draft-free spot until
doubled in volume, 1 to 1 1/2 hours.
2. For the caramelized onions: While dough is rising, heat oil in
12-inch nonstick skillet over high heat until shimmering but not
smoking; stir in onions, salt, and brown sugar and cook, stirring
frequently, until moisture released by onions has evaporated and
onions begin to brown, about 10 minutes. Reduce heat to medium-
low and cook, stirring frequently, until onions have softened and
are medium golden brown, about 20 minutes longer. O heat, stir
in water; transfer to bowl and set aside. Adjust oven rack to lowest
position, set baking stone on rack, and heat oven to 500 degrees.
3. To shape, top, and bake the dough: When dough has doubled,
remove from measuring cup and divide into 2 equal pieces using
dough scraper. Working with one piece at a time, form each piece
into rough ball by gently pulling edges of dough together and
pinching to seal (see illustration 1). With oured hands, turn
dough ball seam-side down. Cupping dough with both hands,
gently push dough in circular motion to form taut ball (see
illustration 2). Repeat with second piece. Brush each lightly with
oil, cover with plastic wrap, and let rest 10 minutes. Meanwhile,
cut two 20-inch lengths parchment paper and set aside.
4. Coat ngers and palms of hands generously with oil. Using
dough scraper, loosen 1 piece of dough from work surface. With
well-oiled hands, hold dough aloft and gently stretch to 12-inch
length (illustration 3). Place on parchment sheet and gently
dimple surface of dough with ngertips (illustration 4). Using
oiled palms, push and atten dough into 14- by 8-inch oval
(illustration 5). Brush dough with oil and sprinkle with 1/4
teaspoon pepper. Leaving 1/2-inch border around edge, sprinkle
1/4 cup olives, 1 tablespoon chopped anchovies, and 1 teaspoon
thyme evenly over dough, then evenly scatter with half of onions
(illustration 6). Arrange 6 whole anchovy llets, if using, on tart
and sprinkle with fennel seeds, if using. Slip parchment with tart
onto pizza peel (or inverted rimless baking sheet), then slide onto
hot baking stone. Bake until deep golden brown, 13 to 15 minutes.
While rst tart bakes, shape and top second tart.

5. Remove tart from oven with peel or pull parchment onto baking
sheet; transfer tart to cutting board and slide parchment out from
under tart. Cool 5 minutes; sprinkle with 1 1/2 teaspoons parsley, if
using. Cut tart in half lengthwise, then cut crosswise to form 8
pieces; serve immediately. While rst tart cools, bake second tart.

Step-by-Step
Shaping Pissaladiere
1. Pull dough edges together.

2. Roll dough into taut ball.

3. Hold dough aloft and stretch.

4. Dimple dough with ngers.

5. Push dough into oval.

6. Add toppings.