Veggie Life, Autumn 2001: Pissaladiere

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* Exported from MasterCook *

 

Pissaladiere

 

Recipe By :Veggie Life, Autumn 2001, Mark Berlin

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon active dry yeast

3/4 cup lukewarm water

3 tablespoons plus 1 teaspoon olive oil

1 1/2 cups unbleached white flour, plus more for

dusting

1/2 cup semolina flour

1/2 teaspoon salt

4 large onions, thinly sliced

4 cloves garlic -- minced

1 bay leaf

2 sprigs fresh thyme

1/2 cup cured black olives, pitted

salt and pepper, to taste

grated Parmesan cheese (optional)

 

In a large bowl, combine yeast, water and 1 tablespoon of the oil. Stir to

dissolve yeast and let stand until bubbly, about 10 minutes.

 

 

Slowly stir in flour, semolina, and salt. On a lightly floured surface, knead

dough until smooth, 10 to 15 minutes. Keep surface well-floured to prevent

sticking. Dough should be moist, but not sticky.

 

Lightly coat a large bowl with 1/2 teaspoon of the oil, and place dough inside.

Cover with plastic wrap or a towel and let rise in a warm place until doubled in

size about 1 hour. When dough has risen, punch down, cover, and let rise again

for about 40 minutes.

 

In a large skillet over medium heat, saute onions in 2 tablespoons of the olive

oil until translucent, about 4 minutes. Stir in garlic, bay leaf, and thyme.

Cook onions, stirring often, until very soft but not brown, about 45 minutes.

Remove bay leaf and thyme sprigs.

 

Preheat oven to 425 degrees. Lightly coat a large nonstick baking sheet with

remaining oil. Roll or pull and stretch dough to about 12 x 16 inches on sheet.

Spread with onion mixture, top with olives, and sprinkle with salt, pepper, and

Parmesan, if desired. Bake until crisp, about 15 minutes.

 

 

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Per Serving (excluding unknown items): 59 Calories; trace Fat (3.7% calories

from fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

179mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable.

 

NOTES : " This Provencal pizza traditionally uses full-flavored dry-cured olives,

but any good olive will do. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0