Potato Pissaladiere
PREP TIME: 15 MINUTES
COOKING TIME: 1 HOUR, 40 MINS
SERVES: 8
INGREDIENTS
300g Spud Lite potatoes, thinly sliced
¼ cup olive oil
20g unsalted butter
1 kg brown onion, halved and thinly sliced
2 cloves garlic, crushed
Salt flakes and freshly ground black pepper
2 tablespoons tomato paste
1 tablespoon thyme leaves
2 teaspoons rosemary leaves, chopped
1kg fresh ready-made pizza dough
1 can quality anchovies (eg. Ortiz), drained and halved lengthways
¼ cup pitted black olives
METHOD
1. Preheat oven to 220°C (200°C fan-forced) and lightly oil a rectangular baking tray.
2. Bring a saucepan of water to the boil. Add sliced potatoes and cook for 5 minutes or until just tender. Drain, refresh under cold water and set aside until required.
3. In a large saucepan, heat olive oil and butter together over a low heat. Add onion, garlic, salt and pepper stirring until well coated. Cover and cook for 1 hour, stirring every 10 minutes to prevent onion sticking. Add tomato paste, 2 teaspoons each of thyme and rosemary and cook for a further 15 minutes. Remove from heat and allow to cool.
4. On a clean lightly floured bench, roll dough to fit prepared baking tray. Place on baking tray and evenly spread with ¾ cooked onion mixture. Place cooked potato slices on top, followed by remaining onion mixture, anchovies and olives. Bake in preheated oven for 35 minutes or until dough is cooked through and golden. The base should sound hollow when tapped. Place Pissaladiere on wire rack to cool.
To serve, scatter remaining thyme leaves over the top.
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