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Leek, Green Olive and Sultana Pissaladière

Leek, Green Olive and Sultana Pissaladière

Name: Leek, Green Olive and Sultana Pissaladière
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: French
Ingredients: Bread flour 200 g; Yeast 2 tsp; Water 150 ml; Olive oil; Leek 500 g; Sultanas 3 tbsp; Parmesan cheese 75 g; Olives 16; Bay leaf 2

dish from South of France

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1h 25m
Serves 4
Easy
430 °F
(1)

Ingredients

	200 g Bread flour strong white
	2 tsp Yeast easy-blend dried
	150 ml Water warm
	Olive oil
	500 g Leek finely sliced
	3 tbsp Sultanas golden
	75 g Parmesan cheese or vegetarian alternative, finely grated
	16 Olives green olives, pitted and quartered
	2 Bay leaf halved

Nutritional information

526

Kcals

25.7g

Fat

6.5g

Saturates

53.8g

Carbs

5.9g

Fibre

16.8g

Protein

Cuisine:

French Recipes

Ingredients

200 g Bread flour
strong white
2 tsp Yeast
easy-blend dried
150 ml Water
warm
Olive oil
500 g Leek
finely sliced
3 tbsp Sultanas
golden
75 g Parmesan cheese
or vegetarian alternative, finely grated
16 Olives
green olives, pitted and quartered
2 Bay leaf
halved

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:

Ingridiens for Leek, Green Olive and Sultana Pissaladière

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.

This Leek, Green Olive and Sultana Pissaladière is a delicious take on pizza from Nice in the South of France! Try it out soon and come back to leave a review letting me know what you think!

Jelena Mardere

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!