INGREDIENTS

INSTRUCTIONS

DOUGH
TOPPING
To prepare the dough, place 1/4 cup of the water, the yeast, and sugar in a
bowl and mix well. Let the mixture proof until bubbling and foamy, about 5
minutes.
In the bowl of a heavy-duty mixer fitted with the paddle attachment,
combine the remaining 1 cup of water, the oil, rosemary, thyme, and garlic
and mix well. While mixing on slow speed, add the flour 1 cup at a time,
waiting until each cup is incorporated before adding the next. When all of
the flour is incorporated, add the salt and mix on slow speed for 4 to 5
minutes, or until a smooth, elastic dough forms. Transfer the dough to a
well-floured work surface and knead to form a smooth ball. Place the dough
in a well-greased bowl, cover with a kitchen towel, and let rise for about
1 1/2 hours, or until doubled in size.
Meanwhile, preheat the oven to 300°. Combine the shallots, garlic, and
olive oil in an ovenproof saute pan and roast for 1 hour, or until soft.
Remove the shallots from the oven and let them cool. Transfer the shallots
to the bowl of a food processor. Add the anchovies, basil, and vinegar, and
puree. Set aside.
Preheat the oven to 425°. Lightly oil a 14-inch pizza pan. With lightly
oiled hands, remove the dough from the bowl and stretch it out to 14 inches
in circumference, to fit the pan. Using a spatula, spread the shallot
mixture over the dough and sprinkle the olives over the top. Bake the
pissaladiere until the crust is golden brown, about 25 minutes. Sprinkle
the Gorgonzola and remaining basil over the pissaladiere, cut into 12
wedges, and serve.
Converted by MC_Buster.
Per serving: 357 Calories (kcal); 12g Total Fat; (30% calories from fat);
8g Protein; 54g Carbohydrate; 0mg Cholesterol; 362mg Sodium Food Exchanges:
3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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