Interpretation of Pisaladier

Submitted by enr on 15 May 2012
800 g puff pastry
500 g red onion
400 g oyster mushrooms
160 g blue cheese
60 g Camembert or Brie
7 tbsp olive oil
1 tsp olive oil flavored with white truffle
100 g melted smoked feta cheese
100 g pure butter
10-20 olives - black
3 tbsp balsamic vinegar
4 tbsp mustard spice oregano and thyme
thyme, salt, dried garlic, black pepper
Interpretation of Pisaladier
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For topping: Heat the olive oil in a large skillet over medium heat. Add sliced ​​onion and season with pepper and salt. Add 3 tbsp balsamic vinegar, put the lid and let the onions slowly simmer for 30-40 minutes, stirring occasionally. Remove the lid and cook for about 10 minutes until the water evaporates and the onions are caramelized. Remove from heat and set aside. Shred mushrooms lengthwise. Fry in the butter. Finally add 3 tsp olive oil flavored with white truffle, 1 tsp thyme 1 tsp dried garlic and cut into pieces processed cheese. Stir and let processed cheese to melt. The base of the pizza: In a rectangular tray - 32h38 cm spread puff dough ledge on the wall and brush with mustard. Spread onion mixture on top. Arrange the mushrooms, cut into pieces Camembert and blue cheese, add 1 tsp thyme and olives. Bake in oven at 220S, until the crust is baked - for 20-30 minutes. Serve warm or cold cut into pieces. * Olive oil flavored with white truffle has a very intense aroma, so you can only add 1 tsp olive oil mine is open year ago and its flavor is lost a little, so I added 3 tsp
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15 May 2012


oyster mushrooms to 5 years ago was hard to find, because they could only be found in the wild. But a few years grown as cultivated mushrooms. Can be successfully replaced by mushrooms or other wild mushrooms. Do not wash, you only need to clear a knife if somewhere there are remnants of soil.

Looks great and will try these days. Will share the outcome.

I did my experiment. I used the recipe for dough Pisaladier (Pissaladiere) Pisaladier (Pissaladiere) , only a 50/50 white and rye flour.Instead of stone as recipe used Bulgarian Satch. Pobalgarih totally recipe:) It was a very good :).