Geoff Jansz showed how to make a pissaladiere, or French pizza, to match our French-style makeover.
Base:
255g unbleached white bread flour
1/2 teaspoon salt
1 1/2 teaspoons sugar
8g dried yeast
130ml lukewarm milk
2 eggs, beaten
100g unsalted butter, softened
Topping:
1 tablespoon olive oil
3 large white onions, diced
2 cloves garlic
1 teaspoon dried oregano
395g can tomatoes, drained and chopped
1 tablespoon tomato puree
salt and ground black pepper
125g anchovies in oil, drained
90g stoned black olives
extra olive oil, for brushing
30 x 20 x 2.5cm baking tray, Swiss roll tin
or a baking tray with a rim, lightly greased
Method
1. Combine the flour and salt, place into a mixer. Mix the yeast and sugar into the warm milk. Slowly add the milk and beaten eggs to the flour, mixing on low speed until a soft and sticky dough forms. Work in the softened butter. Cover the bowl with a damp tea towel and set aside until the dough has doubled in size (1