Love pizza, but sick of reaching for the Domino’s menu? Enjoy a taste of france and get your 5 a day along the way with this delicious roasted vegetable pissaladiere with thyme!
YOU WILL NEED
For the dough:
225g strong plain flour plus extra for kneeding
1tsp dried yeast
1 tsp of sea salt
2bsp Mr Hugh’s rapeseed oil
1 tsp clear honey or brown sugar
175ml hot water
For the tomato sauce:
2 tbsp Mr Hugh’s rapeseed oil
2 cloves garlic, peeled and crushed
2x 400g tins of plum tomatoes
1 tsp sugar
Handful of basil leaves, roughly torn
Sea salt and black pepper
For the topping:
2 red onions, peeled and cut into thin wedges
1 small aubergine, cut into medium sized diced pieces
1 medium corgette, sliced
1 yellow pepper, deseeded and cut into chunks
1 green pepper, deseeded and cut into chunks
3 tbsp of Mr Hugh’s rapeseed oil
2 sprigs of thyme, leaves removed
Sea salt and black pepper
75g pitted black olives
50g tin of anchovy fillets in oil
Prep time: 1 hour 30
Cook time: 45 minutes
Cost per serving: £1.95
HOW TO DO IT
1. Preheat the oven to 220°C/425°F/Gas mark 7
2. Sift the flour, yeast and salt into a bowl, make a well in the centre and mix Mr Hugh’s rapeseed oil and honey with the water and pour this into the well. Mix all the ingredients in the bowl to make a stiff but pliable dough, adding a little more water if there are any bits of dry flour sticking to the bottom of the bowl.
3. Knead the dough on a lightly floured work surface for about 10 minutes until the dough feels smooth and elastic. Shape the dough into a ball and place the dough into a clean, lightly oiled bowl and cover with cling film. Leave the bowl in a warm place to rise for approximately one hour until the dough has doubled in size.
4. Prepare the topping; toss the red onion, aubergine, courgette and peppers in the 3 tbsp of Mr Hugh’s rapeseed oil, add the thyme leaves and season with sea salt and black pepper. Place on a baking tray and roast in the oven for 10-12 minutes, turning the vegetables occasionally until they are slightly browned. Remove the vegetables from the oven and set aside to cool.
5. Make the tomato sauce by heating 2 tbsp rapeseed oil in a heavy-based pan, add the garlic and fry for 30 seconds. Then add the tomatoes, sugar and basil leaves and season with sea salt and black pepper. Simmer for 10-15 minutes until the sauce has reduced to a thick consistency. Blend the sauce until smooth and remove from the heat to cool.
6. Place the dough on a lighly floured work surface and knead the dough briefly. Then roll the dough out into a square approximately 33cmx23cm to just fit an oiled baking sheet. The dough should be thin with slightly raised edges. Lift the dough onto the lightly oiled baking sheet and spread the tomato sauce thinly over the dough leaving 1cm edge and top with the roasted vegetables, black olives and anchovy fillets. Drizzle with a little extra Mr Hugh’s rapeseed oil and bake in the preheated oven for 15-20 minutes until the crust is slightly browned.
7. Cut the pissaladiere into pieces and serve a green salad.
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