French in a Flash: Whole Wheat Pissaladière Pizza with Tapenade, Pine Nuts, Goat Cheese Recipe
seriouseats.com · 2009 · Original
Pissaladièreas labeled by the source
DietNot vegetarian: anchovy filets in olive oil. Reviewed: anchovy filets; chevre.
Against 5,130 pizza recipes
Pissaladière style, one of 7 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Pissaladière (Nice, France): caramelized onion, anchovy, olive on bread base; no tomato, no cheese
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
28g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
57g
Dough weight
56g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
450°F / 232°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilolive oil2 tbsp · 27.2g
- saltSalt and peppern/a
- flour1 12-ounce ball of pizza dough1 oz · 28.3g
- flourFlourn/a
- oil8 anchovy filets in olive oiln/a
- cheese otherchèvre2 oz · 56.7g
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese3 onions
- over cheeseCorn meal
- over cheesetapenade2 tbsp · 25g
- over cheesetoasted pine nuts1 tbsp · 12.5g
- over cheese15 Niçoise olives
- over cheese3 caper berries
- post bake3 stems fresh thyme
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
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