... For this week's French Fridays with Dorie dish, I played it pretty straight and stuck (more or less) to the recipe. And I liked it.
I know! First time for everything, right?
But at a glance, everything about the recipe appealed to me, and I knew I'd love it: there's a ton of lovely caramelized onions, black olives (she calls for Nicoise, but I had olive-cured on hand and it worked), and salty little anchovies. And while she says it isn't technically one, in my book a
pissaladière is essentially a type of pizza, and that's always a good thing in my book.
Dorie's dough is different from typical pizza dough in that it contains an egg, and while I expected the enriched dough to make a big difference in flavor, it really didn't, though the texture was subtly different from the dough I usually make. It was very light and pleasantly crackly. I ended up splitting the dough ball in half and making 2 pissaladières, even though the recipe says to just make one, partly because I like my crust extra thin. Plus, rather than use a baking sheet as Dorie instructs, I baked mine on my pizza stone (helps crisp up the bottom) and it's too small to accommodate one pissaladière of proper thinness.
This also afforded me the opportunity to try the addition of goat cheese on my second one - not traditional, but I highly recommend it! No snaps of that - it was gobbled in its entirety while still hot. Dorie mentions that she sometimes tosses a lightly dressed arugula salad on top, which I also tried:
I feel strange not having anything remotely curmudgeonly to say about this dish, but it really was as good as it looks (unless you have a hang up about anchovies, in which case you are out of luck):
check out what the other Doristas thought of this dish. Happy French Friday!