Pissaladiere

I saw Laura Calder make this beautiful French-style pizza on 'French Food at Home' the other day and had a craving for it this afternoon. I made it without using any instructions or recipe, though in hindsight I should have tracked it down. Here's her recipe:

Dough:

• 1 1/3 cups flour
• 1/3 cup warm water
• 1 teaspoon dry yeast
• 1 egg
• 1 teaspoon salt

Here's what I used for my dough:

• 2 cups all-purpose flour
  
• 3/4 cup water
• 1/2 tsp salt
• 1/2 tsp salt
• 1/4 tsp yeast
• dash of oil
  

I topped half with: caramelized onions, tomatoes, basil, sardines, and olives. The other half was topped with caramelized onions, tomatoes, basil, bocconcini, and pesto. Baked it at 350F for 25 minutes or so.

It was alright, but could use improvement. The dough was flat, like I wanted, not puffy. Next time I would bake it at a higher temperature, perhaps 400F, add more salt to the dough, and use less water - more like 1/2 cup.