Food Network UK

Kids pissaladiere

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Ingredients

  • For the dough:

  • 310ml warm water
  • 15g dry yeast
  • 1 tbsp honey
  • 45ml good olive oil
  • 600g plain flour, plus extra for Technique: Kneading A way to mix and work dough to form a smooth, elastic ball, ready to shape and cook. I know this Teach me, please kneading
  • 2 tsps salt
  • Cornflour, for baking

  • For the assembly of the pissaladieres:

  • 10 tbsps tomato pur�e
  • 6 plum tomatoes, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 500g mozzarella, Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 500g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated white cheddar
  • 1/2 tsp freshly ground black pepper
  • 2 tsps fresh thyme leaves

Use imperial measurements

Method

How to make Kids pissaladiere

For the dough:
1) Combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 38°C when you add the yeast.) Add 450g of the flour, then the salt, and mix on medium-low speed. While mixing, add another 150g of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl.

2) When the dough is ready, turn it out onto a floured board and Technique: Kneading A way to mix and work dough to form a smooth, elastic ball, ready to shape and cook. I know this Teach me, please knead it by hand a dozen times. It should be smooth and elastic.

3) Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.

For the assembly of the pissaladieres:
1) Preheat the oven to 220°C.

2) Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. Allow the dough to rest for 10 minutes.

3) Roll each dough ball lightly with a rolling pin, then stretch them to 25x38cm rectangles and place on a baking tray sprinkled with cornflour.

4) Spread the tomato paste onto each dough base, leaving a 2cm border all around. Artfully arrange the Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced tomatoes and Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced mozzarella on top. Sprinkle with the cheddar, pepper, and thyme. Brush the edges of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp.

5) Serve hot on a cutting board.