Pissaladière (Provençal Pizza)

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Appears in Cook's Illustrated March/April 2004, America's Test Kitchen TV

Pissaladière, the classic olive, anchovy, and onion pizza from Provence, is easy enough to prepare, but each ingredient must be handled just so.

SERVES8 to 10 as first course (Makes 2 tarts)

TIME2 hours, plus 1 to 1½ hours rising

has video

WHY THIS RECIPE WORKS

For our pissaladiere recipe, we wanted a dough with a crackerlike exterior, a chewy crumb, and the structure to stand up to heavy toppings. Kneading the dough in the food processor gave it these characteristics. To prevent the caramelized o...

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