Caramelised onion and mushroom pissaladiere
- 1 1/2 cups plain flour
- 50ml extra virgin olive oil
- 75ml (1/3 cup) iced water
- 1/2 tsp salt
- 40ml (2 tbsp) olive oil
- 4 red onions, sliced
- 2 tsp brown sugar
- 10ml (2 tsp) balsamic vinegar
In a food processor, combine pastry ingredients to form a ball. Add more water if necessary. Cover with cling film and refrigerate for one hour.
To cook the onions, heat olive oil in a heavy based saucepan with a lid. Add onions and stir to coat, then seal with lid and cook over very low heat for 20 minutes, stirring occasionally. Add sugar and vinegar and cook for a further 2 minutes.
Melt butter with oil in a large frypan, add mushrooms and saute over medium-high heat for 4-5 minutes until brown. Add garlic and continue cooking for another minute. Season well.
Preheat oven to 220°C conventional or 200°C fan-forced. Roll out pastry into a rectangle – approx. 20x26cm and 4mm thick. Fold over 1-2cm of the edges to create a border. Place on a lined baking tray and prick all over with a fork. Cover with foil and fill with baking weights, rice or lentils. Bake for 20 minutes, remove baking weights and foil, and return to oven for another 10 minutes until lightly browned.
Spread caramelised onions over the pastry. Top with mushrooms and dot with goats cheese. Bake for 5 minutes until warmed through.
Garnish with thyme sprigs, cut into large squares and serve.
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- Make the onions ahead of time and store in the fridge.
- Double the onion recipe and use the extra in other meals. It is delicious on a steak sandwich or stirred through a frittata.
- Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.