Some form of “pizza” can be found all over the Mediterranean. Veggies, cheese and/or meat on a type of flat bread and baked until golden brown. You will find the French version across the bakeries of France but the dough does not have the same elasticity as Italian pizza dough. It is more flaky and buttery like puff pastry but not exactly. In France it is referred to as Pissaladiere and in it’s native town of Nice, you will often find it topped with olives and anchovies.
With the remnants of my garden tomatoes being made into sauces, jams and soups, I am gathering up the last of the zucchini, onions and eggplant to bake atop a sheet of puff pastry (standing in for my pissaladiere dough), along with some creamy local goat cheese from Catapano Dairy Farm.
I always keep a few sheets of high quality puff pastry in the freezer for those days when I need to produce dinner on the fly! This dough thaws in under 15 minutes and cooks quickly on high temperature in the oven.
Not only do I make this at home for a quick Meatless Monday dinner but we often have it at the hotel for staff meal and it’s always a crowd pleaser.
This weekend our interns helped clean up the garden and we prepared a pissaladiere together and enjoyed it with a green salad and homemade lemonade. You can use whatever veggies you like but just be sure to par bake the dough before adding the toppings and make sure the veggies are sliced thinly.
This dish is a great way to enjoy the last of the summer garden veggies.
Garden Pissaladiere ingredients and directions
Serves up to 8 people
Brush 2 tablespoons of EVOO on a large baking sheet
Add the 2 sheets of puff pastry (there are brands that are dairy-free), rolled flat with rolling pin and stretched to fill a large baking sheet
Poke holes with fork and bake the dough at 475 for 10 to 15 minutes 0r until mostly done
Allow to cool
Once, cooled, spread 1 cup of prepare (seasoned) tomato sauce over the dough — spread thinly and evenly
Then add thinly sliced veggies of choice: eggplant, peppers, zucchini, onions, spinach, mushrooms, etc.
Top with 4 oz of Catapano goat cheese (dairy is optional) and bake for 20 minutes at 425 or until the crust is light brown and the veggies are cooked and glistening.