St. Andre & Smoked Salmon Pissaladiere
serves 4 - 8
- Ingredients:
- Dough
- 1 packet active dry yeast (1/4 oz.)
- 1 1/4 cups warm water
- 1/2 tsp. sugar
- 1 Tbsp. olive oil
- 3 cups all-purpose flour
- 1 tsp. salt
- Topping
- 2 Tbsp. butter
- 2 Tbsp. vegetable oil
- 2 cups red onion, sliced thin
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 8 oz. smoked salmon, thinly sliced
- 2 Tbsp. capers, drained
- 8 oz. Saint Andre, rind removed, sliced
- 4 Tbsp. extra virgin olive oil
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- Mix first 4 ingredients together in a bowl, and let stand for 5 minutes. In a large mixing bowl, stir flour and salt together. Slowly add yeast mixture, stirring thoroughly to combine. Once a ball has formed, knead for 10 minutes.
In a clean bowl, toss the ball of dough with additional olive oil, and cover with plastic wrap. Let rise 1 hour in a warm dry place. Meanwhile, heat butter and vegetable oil in a large sauté pan until hot. Stir in sliced onions and cook without coloring until soft, season with salt and pepper and reserve.
- Preheat oven to 375°F.
- Once the dough has risen, pour it out onto a floured surface and divide into two balls. Let rest 10 minutes. Then roll the balls of dough out to 1/4 inch thick,and transfer to a baking pan lined with parchment paper. Let rest for 10 minutes.
- For each pizza, layer the onions, smoked salmon, cheese, and capers over the dough. Sprinkle with extra virgin olive oil.
- Bake for 15-20 minutes or until crust is golden brown on the bottom.
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