Pissaladière with olives - Pizza from Provence

Name: Pissaladière with olives - Pizza from Provence
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 cube (42 g) fresh yeast; 1 TEASPOON Sugar; 500 g Flour; 7-10 Tbsp Salt; 300 g Onions; 1 small red pepper; 2 TABLESPOONS Olive oil; 1 glass (370 ml) pitted Kalamata olives; 2 Garlic cloves; 3 Branches of rosemary; 250 g Low-fat curd; 150 g Fresh cream; 1 egg (size M); 7-10 Tbsp Pepper; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 cube (42 g) fresh yeast
1 TEASPOON Sugar
500 g Flour
7-10 Tbsp Salt
300 g Onions
1 small red pepper
2 TABLESPOONS Olive oil
1 glass (370 ml) pitted Kalamata olives
2 Garlic cloves
3 Branches of rosemary
250 g Low-fat curd
150 g Fresh cream
1 egg (size M)
7-10 Tbsp Pepper
baking paper

Directions

1
Knead yeast and sugar with a spoon until the yeast is liquid. Knead the flour, 1 teaspoon salt, yeast and 300 ml lukewarm water with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 1 1/2 hours.
2
Onions peel and cut into short strips. Clean, wash and chop the peppers. Heat oil and fry onions for about 10 minutes while turning. After about 5 minutes add the paprika. Stir in olives.
3
For the cream, peel and finely dice the garlic. Wash the rosemary, shake dry, remove the needles from the twigs and chop finely, except for a little bit for sprinkling. Mix quark, crème fraîche, egg, garlic and rosemary.
4
Season with salt and pepper.
5
Quarter the dough, form quarters into balls, roll out oval (approx. 12 x 25 cm) and place on a baking tray lined with baking paper. Spread cream and onions on top. In a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: see
6
manufacturer) bake for about 15 minutes. Sprinkle with remaining rosemary.