Pissaladière with Candied Tomatoes & Pesto

👩‍🍳 Preparation

1️⃣ Make the Dough (If Homemade)

1. In a small bowl, mix the dried yeast with the lukewarm water and sugar. Let it sit for 10 minutes, or until frothy — this activates the yeast.
2. In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and olive oil, and mix until a dough forms.
3. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place it back in the bowl, cover, and let it rise in a warm spot for 1 hour, or until doubled in size.

2️⃣ Prepare the Toppings

4. While the dough rises, drain the candied or semi-dried cherry tomatoes well.
5. Finely chop the red onion, if using.
6. Grate or crumble the cheese of your choice and have the pesto ready for spreading.

3️⃣ Assemble the Pissaladière

7. Preheat your oven to 210°C (400°F).
8. Roll out the dough into a rectangle or circle (about 0.5–1 cm thick) on a piece of parchment paper placed on a baking tray.
9. Spread the pesto evenly over the surface of the dough, leaving a small border around the edges.
10. Arrange the candied tomatoes across the surface. Scatter the finely chopped onion, sprinkle over the cheese, and top with a few olives if desired.
11. Season with Herbes de Provence or fresh thyme and a few cracks of black pepper.

4️⃣ Bake