Main Course
Scotch Bonnet Pissaladière
4 People
15 Min.
- 400g bread dough or pizza
- 2kg sweet onions
- 40g dried Scotch Bonnet (Marasmius Oreades) mushrooms
- 1 handful black olives
- Sariette or thyme or both
- Slice the onions and cook over low heat for 2 hours.
- Add a little water if necessary.
- Preheat oven to 200°C.
- Roll out dough on a sheet of baking paper.
- Add the dried mushrooms to the onion fondue. Spread evenly on the rolled-out dough.
- Scatter the olives and herbs on top. Bake for a full 20 minutes.
- Remove the pissaladière from the oven. Let cool slightly and serve.
