is a provence native savoury pie, usualy made with onions, black olives and anchovies, and served as hors d'ouevres. the name comes from pissala
, an anchovie paste. it's very pizza-like, which makes me think of it as a grandmother of italian traditional pizza (you know, the peasant dish, just dough and tomato, not the cheese-loaded-meat-loaded modern versions...).
i had a pizza craving yesterday, and came up with this version. i never had a real pissaladiere, and i bet it doesn't tastes nothing like the original:), but i never liked anchovies anyway. i gave the name "troubadour" because of the medieval provence poetry, and because the pizza needed a name, like a good christian pizza:). here's how i made it:( Collapse )
i wish i had my camera, it came out very pretty. i don't like black olives a lot, but ate HALF of it in less than 30 minutes - and i wasn't even hungry.
x-posted, in portuguese, to my own journal.