Zucchini Pissaladière with Caramelized Onions and Thyme
This zucchini pissaladière is a French-Italian flatbread with a chewy yeasted crust topped with caramelized onions, summer squash, and fresh thyme. Easy enough for a weeknight, beautiful enough for guests.
Calories: 149kcal
Ingredients
Dough
- ¾ cup 180ml warm water (110°F), divided
- ½ teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 1 tablespoon extra virgin olive oil plus more for the bowl
- 1 teaspoon sea salt
- 9 ounces about 1¾ cups / 255g bread flour, plus more for dusting
Topping
- ¼ cup 60ml extra virgin olive oil, plus more for drizzling
- 2 medium onions thinly sliced
- 1 medium zucchini thinly sliced
- 1 medium yellow squash thinly sliced
- 2 teaspoons coarse sea salt for cooking the onions
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Combine ¼ cup of the warm water with the sugar and yeast in a medium bowl. Whisk and let sit 5 minutes until foamy. Add remaining ½ cup warm water, olive oil, and salt. Add flour and stir until a dough forms.
- Knead on a lightly floured surface for 5 minutes until smooth. Place in an oiled bowl, cover, and let rise 1 hour until doubled.
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add onions and coarse salt. Cook 10 minutes until golden and sweet, stirring occasionally. Stir in thyme and cool.
- In the same skillet, heat remaining 1 tablespoon oil over medium. Cook zucchini and squash 2 to 3 minutes until slightly softened. Transfer to a plate.
- Line a 17×12-inch rimmed baking sheet with parchment. Roll dough to fit, fold edges up slightly to form a lip, and place on the sheet. Prick all over with a fork. Cover with oiled plastic wrap and let rest 30 minutes until slightly puffed.
- Preheat oven to 450°F (230°C). Spread caramelized onions over the dough. Arrange squash slices in overlapping lines on top. Drizzle with more olive oil. Season with salt and pepper.
- Bake 12 minutes. Rotate the pan and bake another 12 to 15 minutes until the crust is deep golden. Transfer to a cutting board and slice. Serve warm or at room temperature.
Notes
- Pre-cooking the zucchini and squash is not optional — it removes moisture so the crust stays crisp rather than getting soggy underneath.
- Prick the dough thoroughly with a fork before the second rise and before adding toppings to prevent large air bubbles from forming during baking.
- For a more traditional version, add pitted black olives and anchovy fillets to the topping before baking.
- Store leftovers wrapped at room temperature for up to 1 day, or refrigerated for up to 3 days. Reheat on a baking sheet at 375°F for 8 to 10 minutes to re-crisp the crust. The microwave will make it soft.
- The flatbread can be made a few hours ahead and served at room temperature — it holds up well and is excellent for parties.
Nutrition
Calories: 149kcal | Carbohydrates: 5g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 6979mg | Potassium: 74mg | Fiber: 2g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg