If you lurve anchovies, then this french style pizza will make your taste buds happy. A quick and easy dough that is fuss free will have this whipped up in no time and be very impressive to your guests. I think it’s nice to serve with drinks before dinner but it would also make a lovely simple lunch with a green salad.
2 cups flour
100ml olive oil
150ml lukewarm water
1 tsp sea salt
60ml olive oil
4 onions, sliced
2 cloves garlic, finely chopped
3 sprigs thyme
1 tsp dried chilli
1 punnet grape tomatoes, halved
160g black olives, pitted
60g anchovies in oil, drained
Heat 60ml of olive oil in a saucepan and add the onions with a tsp sea salt and stir until onions start to cook down. Add the garlic, chilli and thyme leaves and cook on a low heat for 30 minutes. Allow to cool.
Place the flour and salt in a bowl. Add the olive oil and water and stir until the mixture becomes sticky dough. Turn out onto a well floured surface and knead for 3 minutes. Cover with plastic wrap and leave to rest for 45minutes at room temperature.
Preheat the oven to 220 degrees. On a piece of baking paper the same size as your baking tray (24x40cm) roll out the dough and turn in the edges 1cm to make a border. Spread the onions inside the border and scatter with tomatoes. Bake for 30 minutes then add the olives and place the anchovies creating a grid pattern on the pissaladiere. Bake for a further 10 minutes until golden.
Just prior to opening her successful fashion label under her own name, Stephanie Conley was undecided about her career path. In 2002 she began a course at Le Cordon Bleu in an attempt to try her hand at food. However, after a brief stint in catering she decided to return to fashion. Stephanie’s... Read Full Bio