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French in a Flash: Whole Wheat Pissaladière Pizza with Tapenade, Pine Nuts, Goat Cheese Recipe
Unknown · seriouseats.com · 2009 · Original
Pissaladière (asserted)
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
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
57g
Dough weight
56g
Process
Bake temp
450°F / 232°C
Bake time
15-15 min
Oven
home standard
Surface
stone
Ingredients (6)
- oilolive oil2 tbsp · 27.2g
- saltSalt and pepper—
- flour1 12-ounce ball of pizza dough1 oz · 28.4g
- flourFlour—
- oil8 anchovy filets in olive oil—
- 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