Pissaladière is a classic savory bread - here, it is updated with sunny squash, parmesan cheese, and hazelnuts.
Ingredients
pizza dough
1 zucchini squash, thinly sliced in rounds
.25 cup parmesan cheese
1 medium Spanish onion, thinly sliced in rounds
olive oil
salt, pepper
.25 cup hazelnuts, crushed
Instructions
Sauté the zucchini first, in a large pan with a tiny bit of olive oil. Flip over once. Season lightly with salt and pepper and set aside.
Now caramelize the onions - get the olive oil sizzling in a large pan, then add onions and coat them in the hot oil. Cook on medium-high heat, stirring occasionally until caramel-brown.
In the meantime, preheat your oven to 475F or as high as your temperature setting will go. Roll out the pizza dough very thinly on a piece of parchment paper that you can later place directly on the oven rack. It should form a "rustic rectangle."
Arrange zucchini and onion slices neatly on the pizza dough, leaving a half inch border around the edges. Top with parmesan cheese.
Bake for about 10 minutes. Then top with crushed hazelnuts. Serve warm or cold.
Recipe by Saffron and Honey at https://saffronandhoney.com/provencal-classics-pissaladiere/