Pizza and Flatbreads

Pissaladière

Elizabeth David noted that French bakeries produced hefty slabs with bread dough but advocates for a more “polite” domestic version based on a short crust made with butter. Here is a polite version. You could buy dough from your favorite pizzeria.

Ingredients:

  • Flour for dusting
  • 6 each 4 to 5 oz (130 gr) balls of whole wheat pizza dough at room temperature
  • ¾ cup roasted bell pepper cut in thin julienne
  • 1/3 cup roasted yellow bell pepper cut into thin julienne
  • 1/3 cup roasted yellow onion thinly sliced
  • Sea salt to taste
  • 6 sprigs of thyme

Preparation:

Time: 1 hour
Yield: 1 Pizza
  • Preheat the oven to 500° F.
  • Set the rack in the top 1/3 of the oven.
  • Lightly dust a sheet pan or cookie sheet with flour. Punch down each ball of dough on a lightly floured surface. Flatten them into discs. Stretch and shape them. Place them on the baking sheet.
  • Arrange the peppers and onions loosely in a single layer on top of the pizzas.
  • Top each one with a sprig of thyme.
  • Pour a thin line of extra virgin olive oil around the edge of each pizza. Sprinkle with salt and then put them in the oven.
  • Bake the pies for 12-15 minutes and rotate every 6 minutes.
  • When they come out of the oven, sprinkle the pies with fresh thyme.
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