http___www.kako.hr_gastro-kutak_kako-napraviti-pissaladiere-ukusno-jelo-za-6-osoba_1.xml
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Put the flour, yeast and salt in a bowl, add 1 tbsp olive oil and 150ml warm water. Mix with a round-bladed knife to a dough adding a dash more water if the dough feels dry. Turn onto a floured surface and knead for 10 minutes until smooth and elastic. Alternatively, knead in a free-standing mixer with dough hook attachment for 5 minutes. Place in a floured bowl, cover with clingfilm and leave in a warm place for 45-60 minutes or until doubled in size. Preheat the oven to 250°C, gas mark 8. Dust the work surface with semolina or polenta and turn the dough out. Dust with more semolina and roll out the dough to about 38 x 30cm or big enough to fit your largest baking sheet. If you only have small baking sheets, divide the dough in half and make 2 smaller pizzas instead. Slide onto the baking sheet. Spread almost to the edges with the red pepper sauce. Heat the remaining oil in a large frying pan. Flatten the meatballs with the palms of your hands and fry for 2-3 minutes on each side until lightly browned. Arrange over the pizza base with the tomatoes and garlic slices. Crumble the feta on top and season. Bake for 15 minutes until golden and the meatballs are cooked thoroughly. Slide onto a serving board and scatter with pea shoots and an extra drizzle of olive oil.
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Vrijeme pripremanja: 25 minuta Vrijeme pečenja: 25—30 minuta SASTOJCI za 6 osoba: ZA TIJESTO - 700 g oštrog brašna i brašno za posipanje - 1 žličica soli - 7 g instant kvasca - 4 žlice maslinova ulja ZA NADJEV - 5 žlica maslinova ulja i ulje za premazivanje lima - 900 g narezanog španjolskog luka - 1 kosani režanj češnjaka - sol i papar - malo suhog bosiljka - 50 g ocijeđenih inćuna - 12 crnih maslina Prosijte brašno u zdjelu i posolite. Dodajte kvasac, ulje i oko 4,5 dl mlake vode te umijesite tijesto. Prebacite smjesu na dasku posutu brašnom i mijesite 10 minuta dok ne dobijete gipko i mekano tijesto. Po potrebi dodajte još brašna. Tijesto stavite u zdjelu, prekrijte krpom i pustite 1 sat da stoji. U međuvremenu pripremite nadjev. Na vrelom ulju popržite luk i češnjak. Pržite na laganoj vatri tako da povrće ne dobije smeđu boju. Dodajte suhi bosiljak, posolite i popaprite. Skinite s vatre kad je povrće mekano. Pustite da se ohladi. Tijesto prebacite na dasku i razvaljajte. Zatim prebacite na lim veličine 30×33 cm i pospite lukom i češnjakom. Raspolovite inčune i poslažite ih na luk. Zatim nabacajte masline i ostavite 10 minuta. Zagrijte pećnicu na 190°C. Pecite pissaladiere 25—30 minuta, dok se tijesto ne ispeče. Izvadite iz pećnice i narežite na pravilne četverokute. Poslužite toplo ili hladno.