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Ingredients
- Dough
- 1¼ cups lukewarm water
- ½ teaspoon dry active yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 6 teaspoons extra virgin olive oil
- 3½ cups flour
- Semolina flour for sprinkling
- Toppings
- ½ cup crumbled Roquefort
- 6 figs, grilled and cut in sixths
- 1 cup thinly sliced proscuitto
- ½ cup Balsamic Onions
- 2 tablespoons extra virgin olive oil
- 2 tablespoons semolina flour or cornstarch
Directions
To make the dough, pour the water in a bowl and sprinkle the yeast and sugar on it. Allow the mixture to begin to foam. In a food processor, work together the salt, 4 teaspoons of the olive oil and the flour until the dough forms a smooth ball. (That may require more water or flour.)
1
Coat the inside of a bowl at least twice the size of the dough with the remaining 2 teaspoons of olive oil. Place the dough in a bowl, roll it in the oil and cover with a damp towel. Place the dough in a warm area and allow it to double in size (about 1½ hours). Punch the dough down, let it recover and let it rest for an additional 30 minutes.
Preheat the oven to 500 degrees.
Divide the dough into 2 pieces and roll out each piece on a lightly floured surface to a one-quarter-to-one-half-inch thickness. Sprinkle a baking sheet with semolina flour and set the dough on top of it. Cover the dough evenly with topping ingredients, placing the cheese on last. Bake until brown, about 10 minutes. Serve hot or at room temperature.
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'"A pissaladiere is simply a pizza. In southern France, however, it is not always quite so straightforward. A raw or slightly poached egg often sits on top of a pizza with anchovies, garlic and the slightest spoonful of fresh tomato. The French eat this as a late-afternoon snack, something to tide them over until a late dinner. This pissaladiere is topped with some of our very favorite food combinations but will be delicious with whichever toppings you choose." -Sondra Bernstein