Pissaladière from The French Baker: Authentic Recipes for Traditional Breads, Desserts, and Dinners (page 129) by Sebastien Boudet

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oilve oil for duck fat.

  • mjes on September 26, 2021

    Track down duck or goose fat for this recipe; don't settle for olive oil. And error on the too slow side for confitting the onions so that they don't brown or crisp up. In short, the pizza is only as good as your onions. Nice olives and canned sardines complement the onions and the pizza dough. Handled with care this is an incredible pizza -- well, as close to incredible as a home oven will produce.

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