a vegan take on the delicious french version of the italian piscialandrea, a sort of foccacia/pizza. it's originated from Nice in southern france.

ingregients:

dough:

1 1/2 cup luke varm water

1 bag yeast

a little bit of sugar

2 cups all-purpous flour

1 1/2 cups semolinna flour

some salt

1 tbsp olive oil

topping:

1 kg onion

3 bay leafs

salt

pepper

200g concentrated tomato puré

200g water

dash of sugar

instructions:

1. put the water into a mixing bowl and add the jeast packet, mix

2. add some sugar to the mixture and mix

3. start gradually adding in the flour, when it starts forming a dough begin kneading with your hands. 

4. add the olive oil while kneading

5. you want it to be a little sticky but if it's to wet you can add some flour or if it's to dry you can add some olive oil

6. the more you knead the better, i did about 10 min

7. cover the dough with something and let it rise 1,5 h or till doubled in size in a warm place

8. while the dough is rising start with the onions, chop them into pieces and start caramelizing them in some olive oil with the bay leafs  on low heat. ( this may take a while )

9. mix together the tomato puré, water, sugar, salt and pepper in a bowl and form a sauce

10. once the dough has risen knead it again for a few minutes and place it on a baking tray lined with a baking sheet, spread it out 

11. let the dough rise a second time for 30 min and preheat the oven to 225 degrees c

12. after the dough has risen add the sauce and onions on top

13. bake in the oven for about 20 min and enjoy!