Pissaladière (Provençal pizza) from Barefoot In Paris: Easy French Food You Can Make At Home (page 57) by Ina Garten

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

  • anya_sf on January 26, 2020

    I used instant yeast and substituted bread flour for 1 cup of the all-purpose flour to see if the crust would end up chewier. It did, but was also harder to roll out. I refrigerated the dough for 4 hours and it rose quite a bit anyway. Kalamata olives worked in place of French black olives. The pissaladiere was quite good and pretty easy to make. I topped the second crust with mozzarella and tomato and that was good too.

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