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.

SERVES 8 to 10 as first course (Makes 2 tarts)

TIME 2 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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