Name: Roasted pepper and pine nut pissaladière
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 4–6
Cuisine: France
Ingredients: 6 onions (about 800 g/1 lb 12 oz total weight), halved and thinly sliced; 1 handful of pitted black olives; 3 garlic cloves, thinly sliced; 3 tbsp lemon thyme leaves; 2 large red peppers, halved, deseeded and cut into long wedges; 2 tbsp pine nuts, toasted; freshly ground black pepper; ½ tsp caster/granulated sugar; 1 tsp salt; 1 heaped tsp instant dried yeast; 250 g/9 oz/2 cups strong white flour, plus extra for dusting; 1 egg, beaten; 3 tbsp extra virgin olive oil, plus extra for greasing and drizzling

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
1 hr 15

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

This classic Provençal ‘pizza’ is topped with a Mediterranean-inspired combination of roasted peppers, lemon thyme, black olives and toasted pine nuts. For a speedy alternative, you could use roasted peppers from a jar or, for pescatarians, the anchovy variation on the next page with a sheet of puff pastry as a base – either way, it is delicious served simply with a tomato and basil salad.