“La Pizzaladière”: Here is chef Glenn Viel’s simple and original recipe, perfect for summer!

Many chefs experiment with recipe combinations to create their own dish. Recently, we were talking to you about chef Simone Zanoni who had matched mozzarella in carrozza, a breaded mozzarella antipasti with cacio e pepe, this famous pasta dish made of pepper and Pecorino, “to make it a crazy and so greedy creation”.

Well, he’s not the only one to have been tempted by the experience. Chef Glenn Viel also wanted to combine two cooking classics with southern accents: pissaladière and pizza. The cook has thus created the pizzaladière and we are salivating in advance.

The three-starred chef revisited the traditional pissaladière in his way. It was last year that he revealed the secrets of his recipe on RTL. If the pissaladière is prepared with onions, bread dough and anchovies, the chef has decided to incorporate elements reminiscent of pizza such as tomato or fresh cheese. He also changed the type of dough and removed the anchovies. Simple to prepare, this summer recipe will only take you an hour to make.

For 4 people, you will need the following ingredients:

• 12 onions
• cow bush
• 2 tomatoes
• 4 slices of bread
• 1 pizza dough
• Basil
• Black olives
• Balsamic vinegar
• Olive oil

1. Start by chopping the onions before sweating them in a pan.
2. Once the onions are translucent, add a little more than enough water with a clove of garlic, thyme, bay leaf. Let it cook for twenty minutes.
3. Collect the onions and reduce this onion juice almost to dryness to concentrate the flavors.
4. Then mix 2 tomatoes with a drizzle of olive oil before generously soaking the slices of bread with the preparation.
5. Add a nice layer of onion compote with two tablespoons of reduced onion juice and a few drops of balsamic vinegar.
6. For the pizza dough, cut it to the same size as the slices of bread. Bake them in the oven between two baking sheets with a weight on top to prevent them from expanding.
7. Place the crispy tuiles on the onion compote.
8. Spread a thin layer of bush and a few pieces of black olives. Don’t forget the basil leaves.

It’s ready ! All that’s left is to taste!