Pissaladiére

Originating from Southern France and prepared like a traditional pizza, a Pissaladiére is ideal for a light lunch or simple supper. Using the Intensive Bake function ensures a crisp base as 75% of the heat is distributed to the bottom element of the oven

Serves 6-8

Ingredients

For the Pissaladiére base

250g strong bread flour

7g fresh yeast or 3.5g dried yeast

5g salt

25ml olive oil

150ml water at room temperature

For the topping

800g white onions, chopped

2 jars good quality anchovies in oil

20 black olives, pitted

4 tbsp vegetable oil

  1. In a large bowl rub the yeast into the flour then add salt. Pour in the olive oil and mix well.

  2. Once combined, gradually add the water and mix until a soft dough has formed.

  3. Leave covered at room temperature until doubled in size.

  4. While the dough is proving, slice the onions thinly and place in a large saucepan with vegetable oil, cook slowly on a medium heat with a lid on and stir occasionally until the onions turn golden brown and taste sweet (this could take up to two hours). Leave to cool before using.

  5. Place a Universal Tray upside down on shelf position 1 and pre-heat the Miele Oven on the ‘Intensive Bake’ function at 250⁰C. Do this at least half an hour before cooking the Pissaladiére to ensure the tray is extremely hot.

  6. While the oven is pre-heating, roll out the dough into a large rectangle shape around ½ cm thick, measuring 20cm by 30cm.

  7. Spread the cooled onions onto the dough base, ensuring that a 2cm border is left.

  8. Arrange the anchovies in a diamond pattern across the Pissaladiére, then place an olive inside each diamond.

  9. Using a well-floured pizza peel or thin chopping board slide the Pissaladiére onto the Universal Tray and cook for 10-15 minutes.

  10. Once cooked, remove from the oven and serve.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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