French Fridays with Dorie – Pissaladière

When I first got my copy of Around My French Table, the recipe that first caught my eye was the Pissaladière.  With the pretty anchovy crisscross pattern, and mounds of sweet caramelized onions, what was not (for me) to love?   I had company over while I was making this and their reactions were pretty funny but expected.  “Anchovies?”  “But where’s the cheese?”  Truth be told, I was sad when my little four-year old godson wrinkled up his nose and refused to try a little piece of his Madrina’s weird looking pizza.  That did not happen when I gave him his first slice of bacon!

I am not an experienced baker.  Although I can put together quick breads and the occasional yeast loaf, my confidence falters when working with most doughs.  The pissaladière’s dough struck me as too wet.  I don’t know if I ruined it by adding too much flour while kneading it.  The insides were also too airy  probably because I let it rise for longer than suggested and used rapid-rise yeast.  I also wish the bread itself had been tastier.

The toppings, however, were delicious.  The combination of onions, rosemary and bay leaf cooking until soft reminded me of escabeche preparations.  The onions took a long time to caramelize.  I thought about adding extra sugar or butter to speed up the process, but didn’t.  I did include about half of the oil in the anchovy tin to punch up the saltiness.  It took me well over an hour to get the color of the onions right.

I’ll try to make this again, but using a different dough.  On an olive oil focaccia or ‘real’ pizza dough, this could be fantastic!  Scattered pieces of goat cheese would make the pissaladière even better, if not traditional.

French Fridays with Dorie is an online cooking club where we work our way through Dorie Greenspan’s Around My French Table.  Every Friday we post about our experiences working through one of the recipes.  Click here for the rest of the Doristas takes on the pissaladière!

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

30 Responses to “French Fridays with Dorie – Pissaladière”

  1. October 21, 2011 at 10:43 am #

    I’m glad you liked the olive and anchovy toppings. I had to be a little bit Italian by putting olive oil on my hands while I patted out the sticky dough. Great post!

  2. October 21, 2011 at 11:22 am #

    Onion with rosemary should also tasted very well. I love rosemary so much. Your pissaldiere looks great.

  3. October 21, 2011 at 11:30 am #

    I love french foods and “pizza”. This combination looks delicious! The onions also look perfect. I always get impatient and add extra butter to speed up the process!

  4. October 21, 2011 at 11:49 am #

    I really liked the dough – maybe because I rolled it out really thin and cooked it on a baking stone? I liked its crispiness, but yes, a different texture that most pizza doughs – the egg, I suspect. That said, your dough certainly LOOKS tasty!

  5. October 21, 2011 at 12:06 pm #

    I think delicious ought to trump traditional every day. So go for the goat cheese!
    I ended up kneading out the dough by hand and found it was a bit sticky. I remember incorporating quite a bit of flour and using my bench knife a lot to scrape things up.

  6. October 21, 2011 at 12:22 pm #

    Yours certainly looks tasty! mmmm, goat cheese!

  7. October 21, 2011 at 12:47 pm #

    I think this looks delicious!

  8. October 21, 2011 at 4:50 pm #

    I had airy insides in my pissaladiere too – I just assumed it was meant to be! Your finished product looks great.

  9. October 21, 2011 at 5:28 pm #

    Your dish looks delicious! I’ve gotta say, onions, anchovies, and olives are a hard sell to me even now, in my thirties – I would not have touched a dish with any of those three ingredients when I was 4 years old, even if it was prepared by the best madrina in the world – don’t take it personally!

  10. Karen
    October 21, 2011 at 6:47 pm #

    I found the dough to be a bit sticky as well. Yours looks delicious and I’m sure when you make it again with your own adjustments it will be even more tasty!

  11. October 21, 2011 at 7:40 pm #

    your dough was right and its ok to add extra flour just so the dough is soft and tacky, but not sticky. if you punch down the dough a bit more it wond be as airy. I preferred my regular pizza dough to this one, it was a bit dry for me 🙂

  12. October 21, 2011 at 7:58 pm #

    Your dough looks perfect. Mine was sticky and I think that it is part of the recipe. Your pissaladiere looks absolutely scrumptious!

  13. October 21, 2011 at 11:11 pm #

    I wish the crust had been tastier as well. I think your goat cheese suggestion would be so good on this. Love your first photo!

  14. October 21, 2011 at 11:32 pm #

    my dough was very sticky too and it would have been nice to have some reassurance in the recipe. I loved the taste too. For my 7 year old, I made sure to be clear that this was not a real pizza because she probably would have refused to eat it too.

  15. October 22, 2011 at 12:51 am #

    Maybe it was my flour, which had a lot of grains and bran in it, that made my dough less sticky. But since I kneaded by hand, I could feel when it was the right consistency. All that bread and pizza making at home came in handy in this case! Your onions looked a lovely golden color, mine burnt in the oven and turned really dark and crispy…LOL.

  16. October 22, 2011 at 1:14 am #

    Those onions just blow my mind! Such a great looking pizz! May I suggest using red onion for a sweeter taste and some extra colour? Bravo!

  17. October 22, 2011 at 2:29 am #

    Beautiful pissaladiere…looks perfect. You have shared great photos…your entire post is so inviting. Makes me want to do it again.

  18. Teresa
    October 22, 2011 at 4:58 am #

    Your pissaladière looks beautiful! It was quite a sticky dough, so I added a good deal of flour to it while kneading, as well. I think it’s supposed to be a very airy crust. Next time I make it, I think I’ll add some herbs to the dough. And you can never go wrong with goat cheese.

  19. October 22, 2011 at 7:28 am #

    Your pissaladiere looks great! I love anchovies so I just know this would be something I would love =)

  20. October 22, 2011 at 8:23 am #

    I also found the dough to be a bit sticky. I just used more flour while kneading. I do like my regular pizza dough better though. Your pissaladiere looks so perfect! I’m glad you enjoyed the anchovies…could not bring myself to eat them! Congrats for being mentioned on TV. How exciting for you!

  21. October 22, 2011 at 9:11 am #

    It looks beautiful! I’m so bummed that mine didn’t work out. Oh well. My dough definitely did not look like yours. lol My dough was sticky, too. I had to keep dusting the counter with flour while I kneaded it. Looks good!

  22. October 22, 2011 at 10:02 pm #

    Dorie warned us, you just can’t rush the onions. I made them the night before so I could predict timing. I used puff pastry, but don’t recommend that substitution. Your pissaladiere looks delciious.

  23. October 22, 2011 at 11:24 pm #

    I thought about goat cheese as well as I was making this…next time!

  24. nana
    October 23, 2011 at 10:16 am #

    Cooking the onions slowly is very time consuming, but worth the effort. Yours look great.
    I ended up burning mine in the oven while baking, but hubby loved them. Tricia missed
    a good recipe this week even though I’m sure she enjoyed some great food in SF.

  25. October 23, 2011 at 11:11 pm #

    I think your finished tart looks delicious, and congrats on the Univision shout out!!

  26. October 24, 2011 at 12:16 pm #

    If I hadn’t looked up the pronunciation I would still be saying it the way we both were at the start. I’m sorry you didn’t like the dough, but I guess that’s better than disliking the whole dish like my family!!! 🙂

  27. October 24, 2011 at 1:14 pm #

    This was the first recipe I saw when I got the book too. I put anchovies AND paste in the onions and then laughed to myself as one guest peeled off the anchovies on top and declared that she then liked it. lol. Fear…

  28. October 24, 2011 at 6:00 pm #

    my dough was also very wet. i probably added an extra cup of flour, but I think I 3x’s my recipe. i think it turned-out with the extra flour.

  29. October 24, 2011 at 9:23 pm #

    Oh wow – you had me at the first picture ! Yours really turned out just lovely. But I am still not going to make this one with any anchovies 🙂 Nana knocked it out but we agreed we would make some more when together for Thansgiving (and those will not involve any little fishies either….:) I sympathize with the reaction when the 4 year old would not budge on this one. Soon enough he will be trying everything under the sun but since we love to please it can be hard to wait. Great job ~

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