Pissaladière 

This is a French-style pizza made with Puff Pastry. I buy my puff pastry from the Persian Markets. They can be found in the frozen section, near the veggies. Unlike the American versions of puff pastry, the European and Middle Eastern kind is found rolled. I find them to be slightly butterier and longer. Traditional Pissalaldière is made with gruyère, stewed tomatoes, kalamata olives and anchovies. In this version, I’m using crimini mushrooms, shallots and gruyère. Splashing the sauteed mushrooms at the end with some fine sherry adds that umami depth of flavor that’s so je n’ais quoi!

Ingredients

2 8-oz containers of crimini mushrooms, rinsed and patted dry and sliced

2 shallots, julienned

1 tsp minced garlic

2 tbsp olive oil

1/2 cup of sherry wine

1 sheet of puff pastry

1 1/2 -2 cups shredded gruyère cheese

2 tbsp parmesan cheese

Chili flakes (optional)

Calabrian chilli, sliced  (optional)

Fresh wild arugula (to top after baking)

1/2 lemon, juice

Directions

Pre-heat oven to 425°. Heat olive oil in a stainless steel pan. Drop in mushrooms and shallots – toss just to coat and spread across pan, making sure that the surface of the ‘shrooms are touching the pan. Do not touch, stir, or toss for at least 5 minutes. This is the critical time for getting that beautiful golden sear on the mushrooms. After 5 minutes, flip mushrooms so the majority are able to toast on the other side. 3-5 minutes more. Add in minced garlic. Here, you may need a little more olive oil. Measure with your heart. Sauté for a minute or so more. Off heat, add sherry, sauté til evaporated. Set aside to cool. 

Roll out puff pastry on parchment paper to make transfer to pan easy. Transfer to a 17 (18) x 12 baking sheet. Dock (prick with a fork) pastry dough, leaving a 1/4 inch border around. Sprinkle the grated cheese all over the dough. Top with cooled mushrooms and Calabrian chili if using. 

Bake for 15 minutes. Rotate pan and bake for another 5-10 minutes or until desired golden color is achieved. 

When slightly cooled, slice into squares and serve. Top with wild arugula and a squeeze of lemon juice and chili flakes for added fanciness.