Pizza dough:
225 g flour
100 g warm water
10 g baker’s yeast
1 tsp salt
1 tsp sugar
2 tbsp virgin olive oil
“Pissala” onions:
6 yellow onions
10 cl virgin olive oil
2 cloves of garlic
3 anchovy fillets in oil
1 tbsp sugar
12 anchovy fillets in brine
30 g black niçoise olives
Steps
Dough:
Place the sugar and yeast in a bowl with 30 g of water. Leave to start working at room temperature for a few minutes.
Mix the flour and salt in a bowl, add the olive oil and the remaining water, then the yeast. Mix until the dough forms a ball.
Knead for 8 minutes on a floured work surface. The dough should be soft, not sticky and dry to the touch.
Rub the inside of a bowl with olive oil, roll the dough round the bowl to coat it with oil, then make a cut in the center with a knife. Leave to rest for 1 hour covered with a cloth, away from drafts and at room temperature.
“Pissala” onions
In a pan, heat the olive oil with the chopped garlic, add the anchovy fillets in oil, the chopped onions and the sugar. Cool. Set aside.
Assembly
Knock back the ball of dough with the palm of your hand then flatten it to form a thick 40 cm circle. Arrange the dough base on a lightly oiled baking sheet and garnish with the “pissala” onions. Cook at 220°C for 6 to 8 minutes.
Arrange the anchovy fillets in brine and the black olives on top.
Finish cooking the pissaladière in the oven for 4 to 6 minutes at 220°.
BRUNO OGER, Restaurant Villa Archange**
Passionate about cooking since he was 12, Bruno Oger is part of the young guard of the most talented, creative and promising chefs in French cuisine.
Born in Morbihan, the Michelin starred Chef offers a delicate, imaginative, talented and refined cuisine, with Mediterranean flavors and made with local produce.
