Pissaladières are simple but stunning little savory pies from Provence in the south of France that are traditionally topped with little more than caramelized onions, anchovies and olives, befitting the bounties of the coastal Mediterranean region. Well, no anchovies for me, thank you, but for the sake of creativity and tastes pissaladières can also be considered a kind of pizza, even if the natives might disagree.
But even omitting anchovies from any conception of a Provençal pizza, I still craved the simple elegance and joyously intense flavors of Mediterranean ingredients, and the inspired pairing of pungent saltiness with sweetness suggested by the placement of anchovies with caramelized onions. So in place of anchovies, this version of a pissaladière has plenty of full-flavored good quality Kalamata olives and some generous rounds of fresh soft unripened goat cheese, while the sweetness comes from caramelized fennel as well as onions, in addition to some colorful roasted grape tomatoes.
Pissaladières are also typically made with a bread dough, but I loved the idea of making little savory pancakes from chickpea flour as a base for these "pizzas", as suggested in Yotam Ottolenghi's beautiful and inventive cookbook "Plenty". Quite honestly, the aroma of these pancakes alone is so inviting you'll be tempted to eat them without any topping at all. You can easily find chickpea (garbanzo bean) flour in Italian, Middle Eastern, Indian or Asian grocers, or at many natural food stores.
|Chickpea Flour Pissaladières with Caramelized Fennel & Onions|
|Recipe by Lisa Turner|
Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi
Cuisine: French (Southern)
Published on December 15, 2011
Savory Mediterranean "pizzas" loaded with pungent olives, salty and creamy goat cheese, and sweet roasted tomatoes and caramelized fennel and onions
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