Wednesday, November 26, 2008

Pissaladiere - Provencal Pizza

I wanted to leave you with a last minute recipe before Thanksgiving. Although Pissaladiere is not a traditional Thanksgiving dish, it's delicious and will surely please a crowd. I got it from the Barefoot in Paris cookbook and it's a pizza done in a Provencal style. This means no sauce and no cheese, which is healthier and lighter. Of course I substituted pancetta for anchovies, which added calories, but overall it's mostly made up of veggies.

You can follow this recipe and please know that you can use frozen pizza dough instead of making your own--that's what I did to save time. I'd also suggest using less onions than the recipe calls for. Even though Dan and I loved this dish, we both felt that it would've been better without a quarter of the onions--but that's entirely up to you.

Enjoy your Pissaladiere--you can cut it into small pieces and serve it as an appetizer or you can do large pieces and serve it as an entree.

Happy Thanksgiving!

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