Pissaladiere (French onion pizza) recipe

92 ratings Rate
  • Serves 6
  • 10 mins to prepare and 50 mins to cook
  • 175 calories / serving
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Heat the oil in a large, deep frying pan (or wok) and sauté the onions for 8-10 minutes until softened. Stir in the thyme, seasoning and tomatoes and cook over a low heat for 20 minutes until golden and caramelised.

Heat the oven to Gas Mark 7, 220ºC, fan 200ºC. Line a 30x22cm (12x81⁄2in) Swiss roll tin with the pastry. Cover with the onion mix.

Arrange the anchovies over the onions in a criss-cross pattern. Place an olive inside each diamond and bake for 15-20 minutes.

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  • Ingredients

  • 4tbsp olive oil
  • 4 very large onions, thinly sliced
  • small handful fresh thyme leaves
  • salt
  • 3 ripe vine tomatoes, skinned, de-seeded and roughly chopped
  • 375g pack ready rolled shortcrust pastry
  • 2 x 50g cans anchovy fillets, drained
  • 20 black olives
  • ground black pepper
  • Energy 725kj 175kcal 9%
  • Fat 12g 17%
  • Saturates 2g 10%
  • Sugars 10g 11%
  • Salt 2.5g 42%

of the reference intake
Carbohydrate 14g Protein 5g Fibre 4.5g

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