This week’s recipe put me in a quandary. First, I’ve been skittish lately with any recipe involving yeast. I always seem to get bad packages of dead yeast, ultimately resulting in non-expanding dough. Trying to coax myself to make another batch and to ignore the wasted ingredients takes some doing. Second, I’m a fan of black olives but only in sandwiches for some reason. They’re okay on pizza but not necessarily as one of three main toppings. Which brings me to my third issue: ANCHOVIES. Um, no thank you. And before anyone says “ffwD is a chance to try foods outside your comfort zone”, let me tell you now that I’ve used that reasoning before, and it won’t fly this time. I’ve tried anchovies and didn’t like them. But, in the spirit of ffwD, I did purchase a tin of the smelly fish just for my sister (Codename: Chunklet’s mom) who loves anchovies. I will make this pizza with anchovies just for her when she heads to Chicago. Here’s the tin:
So, this week’s assignment, pissaladiere, could be seen as an opportunity to practice my yeast dough-making skills or as a futile attempt to force feed undesirable fish into my system. I chose the former seeing as that skill would probably be more useful for the upcoming holiday baking season. I made sure to purchase yeast the day that I was going to make the dough and made sure to use my thermometer to check the warm water’s temperature. I did get a little creative by adding dashes of basil, oregano, rosemary, thyme and sage to the dough. As for the toppings, I stuck with the caramelized onions (using two as opposed to six) and added roasted tomatoes. The combination tasted pretty fantastic.
To see how other bloggers fared with their pissaladiere, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.