I basic dough recipe.http://forum.veggieviews.com/threads/easy-pizza-dough.1693/
4 large sweet onions
Evo. Approx. 1/2 cup
a pinch of thyme
black olives, either pichoulines or Greek olives
salt & pepper
Slice the onions and gently cook them in a deep saucepan under a low heat with a cover,with the thyme, salt & pepper until they are soft, amber colour. This takes at least 30 - 50 minutes and all the water should be evaporated. Don't worry if they are pale as they'll brown in the oven.
Roll out the dough with a rolling pin into a 28 cm circle.. Place on an oven tray. Spread the onion mixture onto the dough.
Bake in a very hot oven 230°C for approx 10 - 15 mins. Towards the last 5 minutes, add the olives.
Drizzle more evo onto the pissaladière before serving.
Tip: Pissaladière is a speciality that originated in the town of Nice. Initially is was invented to use up any leftover bread dough. The original recipe contains anchovies however the vegan version tastes far better... let the anchovies swim in the sea where they belong.
You can also add 1 or 2 cloves of unpeeled garlic to the onions.
Serve with a rocket/aragula salad with an evo dressing. Freezes well
4 large sweet onions
Evo. Approx. 1/2 cup
a pinch of thyme
black olives, either pichoulines or Greek olives
salt & pepper
Slice the onions and gently cook them in a deep saucepan under a low heat with a cover,with the thyme, salt & pepper until they are soft, amber colour. This takes at least 30 - 50 minutes and all the water should be evaporated. Don't worry if they are pale as they'll brown in the oven.
Roll out the dough with a rolling pin into a 28 cm circle.. Place on an oven tray. Spread the onion mixture onto the dough.
Bake in a very hot oven 230°C for approx 10 - 15 mins. Towards the last 5 minutes, add the olives.
Drizzle more evo onto the pissaladière before serving.
Tip: Pissaladière is a speciality that originated in the town of Nice. Initially is was invented to use up any leftover bread dough. The original recipe contains anchovies however the vegan version tastes far better... let the anchovies swim in the sea where they belong.
You can also add 1 or 2 cloves of unpeeled garlic to the onions.
Serve with a rocket/aragula salad with an evo dressing. Freezes well
