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Spicy sausage pissaldiere

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Spicy sausage pissaldiere

This onion pizza, enhanced with anchovies and olives is from Provence, southern France. My addition is spicy sausage. If you have a pizza stone, use it for a wonderful crispy base.


  • 4½ teaspoons Surebake yeast
  • ¾ cup water
  • 2 cups flour
  • ½ teaspoon salt
  • 2-3 tablespoons oil, preferably olive
  • 4 large onions, peeled and finely sliced
  • 2 tablespoons olive oil
  • 4 cloves garlic, crushed, peeled and finely chopped
  • 2 tablespoons chopped fresh herbs
  • 1 large tomato, diced
  • 1 spicy sausage (chorizo), finely sliced
  • 56 gram can anchovies, drained
  • a handful of black olives


  1. To make the dough, sprinkle the Surebake yeast over the water and set aside for 10 minutes until frothy.
  2. Place the flour, salt and oil in a food processor and pulse to mix. With the motor running, pour the mixture down the feed tube to form a soft dough and process for two minutes. If the dough is too soft, add a teaspoon of flour at a time until it forms one mass that rotates on top of the blades.
  3. Put the dough in a greased bowl, cover with plastic wrap and leave in a warm place for 1 hour, or until it doubles in bulk.
  4. Turn out and knock down. Roll out to a 20x30cm rectangle and place on a baking tray.

Onion filling

  1. Cook the onions in the oil in a large frying pan over a moderate heat for about 15 minutes, until softened.
  2. Add the garlic, herbs, tomato, chorizo sausage and simmer another 10 minutes until the mixture is quite dry.
  3. Spread the onion filling out on top of the base, leaving a 2cm edge all the way round. Arrange anchovy fillets on top and sprinkle with olives.
  4. Bake at 230ºC for about 15-20 minutes until the edges are golden.

Cooks Tips

- Surebake takes much of the worry out of yeast cookery. If you don't have any to hand, use 1½ teaspoons of dried granulated yeast.

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