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Pissaladière
Category: Pizza
Serves:
Rating:
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Ingredients:
Pissaladière dough 1/3 c. olive oil 2-1/2 lbs. sweet onions, such as Vidalia or Spanish, thinly sliced 2 plump garlic cloves, minced 1 t. minced fresh rosemary leaves or 1/2 t. dried 1 t. minced fresh thyme leaves or 1/2 t. dried 2 medium-sized ripe tomatoes, sliced 1/2” thick 2 T. cornmeal
Directions:
Make dough and set aside to rise. Heat olive oil in a large skillet over medium heat. Add onions, garlic, and herbs and sauté for 1 minute. Cover with a tight-fitting lid and cook over very low heat for 40 minutes, stir well, cover and cook for 20 minutes more, stirring from time to time, until onions are falling apart. Set aside. Preheat oven to 375°. Sprinkle a baking sheet with cornmeal. When dough has risen, roll out on a floured surface to fit an 11” tart pan with a removable bottom, or shape into a rectangle and put on the prepared baking sheet. Spread onion mixture over dough. Arrange tomato slices over onions. Bake until browned but not dried, 50 to 60 minutes. Let cool slightly on a rack. Remove from pan and continue cooling. Serve at room temperature.