Pissaladiere

Apparently this is a Nicoise classic. I'll let you know after we visit the south of France in September. In any event, it's rather tasty (provided you like anchovies).

• 3-4 onions thickly sliced
• 1 sheet puff pastry or David's pizza dough
• 16 anchovies halved lengthwise
• 12 black olives, stoned
  

1. Slowly cook ontion in 2 tablespoons olive oil until very soft.
2. Preheat oven to 220 C,
3. Roll pastry (or pizza dough) out to make a 30cm x 20cm rectangle and transfer to baking tray.
4. Leaving a 1 cm rim, pricky pastry all over with a fork and add a thick layer of onion.
5. Arrange anchovy strips in rows toform large diamonds. Put an olive in the centre of each diamond and drizzle over a little oil. Bake for 20 minutes until pastry/pizza crust is brown and crisp.
6. Serve warm
   

David's Pizza Dough

Here is the basic recipe for David's special Friday night pizza dough:

• 300g bakers flour
• 100g fine semolina
• 1 packet rapid rise dry yeast
• 1 tsp salt
• 1 tbsp olive oil
• 1 cup warm water
  

1. Measure out flour and semolina in mixing bowl atop scale.
2. Remove bowl from scale and add yeast and salt; mix well.
3. Pour olive oil in measuring cup and fill with warm water. Add to dry ingredients and mix together with a wooden spoon.
4. Once roughly combined empty dough onto bench and kneed for about 5 minutes or until surface is smooth and not sticky. Form into ball.
5. Coat large bowl with olive oil, add dough, cover with Glad wrap and place bowl on top of water heater to rise.
6. About 2 hours from when the pizza is to go into the oven remove dough from bowl, spread out over pizza tin, cover with tea towel and return to water heater for 2nd rise.