- 200 g Bread flourstrong white
- 2 tsp Yeasteasy-blend dried
- 150 ml Waterwarm
- Olive oil
- 500 g Leekfinely sliced
- 3 tbsp Sultanasgolden
- 75 g Parmesan cheeseor vegetarian alternative, finely grated
- 16 Olivesgreen olives, pitted and quartered
- 2 Bay leafhalved
Leek, Green Olive and Sultana Pissaladière
This Leek, Green Olive and Sultana Pissaladière is a delicious combination of sweet and savory. I first came across pissaladière when I was on vacation in Nice. This southern French dish is like an Italian pizza but the dough is usually thicker. This is a fantastic version which combines leeks, green olives and sultanas.
Start by making dough. As the dough rises, sauté leeks slowly over low heat. Once soft, season with salt and pepper and stir in 3 tablespoons of sultanas. Knead the dough and roll it out and shape it into a large rectangle. Top with Parmesan cheese, the cooked leek mixture, olives and bay leaves. Drizzle with a little more olive oil and bake in the oven. Serve warm.
To make Leek, Green Olive and Sultana Pissaladière, you will need the following ingredients:
Steps to make Leek, Green Olive and Sultana Pissaladière
1 | Make dough | 5 |
Place 200 grams of strong bread flour in a bowl with 1 teaspoon of salt and 2 teaspoons of yeast. Add 150 ml of water and 2 tablespoons of olive oil. Mix well using a wooden spoon. Transfer to a floured surface and knead the dough until smooth but not sticky. | ||
2 | Leave dough to rise | 1h |
Transfer the dough to a bowl and cover. Leave to rise until the dough has doubled in size. | ||
3 | Sauté leeks | 50 |
Heat 4 tablespoons of oil in a large skillet. Add the leeks and stir. Cover the skillet and cook on low for 40-50 minutes, stirring occasionally until the leeks are completely soft but not brown. Season with salt and pepper and stir in 3 tablespoons of sultanas. | ||
4 | Heat oven and prepare a baking sheet | 1 |
Preheat the oven to 430 °F and oil a baking sheet. | ||
5 | Knead dough | 5 |
Knead the dough to remove excess air. Roll it out and shape it into a large rectangle. | ||
6 | Add toppings | 5 |
Top the dough with 75 grams of Parmesan cheese. Spread the cooked leek mixture on top of the Parmesan. Add the olives and bay leaves to the top and drizzle with a little more olive oil. | ||
7 | Bake | 30 |
Bake the pissaladière in the preheated oven for 25-30 minutes until cooked through. | ||
8 | Serve | |
Serve warm from the oven. | ||
