|Delicious Pissaladiere----minus anchovies|
This turned out to be a great pick for my friday! We had guests coming to visit and they were arriving on Thursday late afternoon. Wednesday night I made my dough. I doubled it because there was no way my husband was going to eat anything covered with onions. Therefore, I decided to make one Pissaladiere and one Margherita Pizza. I put the dough in the refrigerator overnight, made the onions the next day and just covered them until I was ready to use them. I love caramelized onions but, I'm not crazy (that's an understatement) for anchovies. I bought two cans but opted not to add them to my onions. I used them only for the topping. This was the only change I made to the recipe. I knew I would love everything else about this dish. I was right! This Pissaladiere was scrumptious however, I did pick the anchovies off as did my guests! My Margherita Pizza was also a hit. I loosely followed a recipe I found on the Splendid Table. You can find it here. This one was so fresh tasting being made with fresh tomatoes, basil and mozzarella. Drizzled in olive oil and sprinkled with a bit of sea salt it was wonderful! Both of these Pizzas were wonderful and I would definitely make them again. I'm thinking the Pissaladiere would make a great appetizer during the holidays. So both of these get a thumbs up!
You can find the recipe for the Pissaladiere here. You can also find it in Dorie Greenspans cookbook "Around My French Table". See what other FFWD participants did here.
|Dough after sitting in fridge all night|
|This was so yummy! Wasn't able to get a picture before we jumped in.|
|Dough spread with onions|
|Out of the oven just to put on the anchovies and olives...then back into oven|
|This was so good...next time no anchovies and maybe sausage or mushrooms...maybe both!|