Pissaladiere
| Yield: | 1 Servings |
| Categories: | Appetizers |
| 1 | lb | Cups all purpose flour; plus |
| 3 | c | (generous) all purpose flour |
| 1 1/4 | c | Water at 80 to 90 degrees |
| 2 | pk | (6-oz) fresh yeast or 2 1/4-oz. packages dry yeast |
| 2 | tb | Olive oil |
| 1 | ts | Salt |
| FILLING INGREDIENTS | ||
| 1/4 | c | Extra virgin olive oil |
| 12 | c | Thinly sliced onions |
| 1 | c | Tomato puree |
| 1/4 | c | Sherry or red wine vinegar |
| 1/2 | c | Sugar |
| 1 1/2 | tb | Minced; fresh garlic |
| Salt and pepper to taste | ||
| 4 | tb | Capers for garnish |
Advertisement