Leek, green olive and sultana pissaladière
Serves 4
Easy
Total time:
Pissaladière is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic Italian pizza. This is a great version using leeks, green olives and sultanas
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- 200g strong white bread flour
- 2 tsp easy-blend dried yeast
- olive oil
- 500g leeksfinely sliced
- 3 tbsp golden sultanas
- 75g parmesan or vegetarian alternativefinely grated
- 16 green olivespitted and quartered
- 2 bay leaveshalved
Nutrition: per serving
- kcal526
- fat25.7g
- saturates6.5g
- carbs53.8g
- fibre5.9g
- protein16.8g
- salt2.3g
Method
step 1
Put the flour, 1 tsp salt and the yeast in a bowl, add 150ml hand-hot water and 2 tbsp olive oil, then mix everything together using a wooden spoon and then your hands. Tip onto a floured surface and knead until the dough is smooth but not sticky. Put in a bowl and cover, then leave to rise for an hour or until the dough has doubled in size.
step 2
Heat 4 tbsp oil in a large frying pan, add the leeks, stir, then cover and cook very gently for 40-50 minutes, stirring every now and then. You want the leeks to soften completely without turning brown. Season well and stir in the sultanas.
step 3
Heat the oven to 220C/fan 200C/gas 7. Oil a baking sheet. Knead the dough to knock out any air, then roll and press it out to make a large rectangle. Sprinkle the parmesan over the surface. Spread the leek mixture on top of the parmesan, add the olives to the top (make a pattern if you like) and dot the bay halves over. Drizzle with a little more olive oil. Bake for 25-30 minutes or until the bread base is cooked through.
