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Pissaladiere is a traditional recipe from the South of France, sold in many bakeries as a starter or snack. It is a pizza base topped by Mediterranean caramelized onions, anchovies and olives.
The name comes from Latin and means salty fish, the anchovies are definitely the main ingredients.
The anchovies filets are arranged over the Pissaladiere to make with the olives geometric patterns for decoration.
These geometric patterns are a distinctive characteristic of any Pissaladiere, whether round or squared as sold in shops.
It can be eaten warm or at room temperature, perfect to serve on buffet tables.
If I am making Pissaladiere for a buffet I make them into small pizzette bite.
They are easier to pick up without getting your hands dirty.
I made the Pissaladiere pizzette as canapés for 100 guests at Saint Paul de Vence “Mayor’s Wishes for 2017” speech.
And you can see what else I prepared in the article.
- 1 cup fresh water
- 3 1/2 cup flour
- 1 tbsp olive oil
- 1.5 tsp salt & pepper
- 1 tsp caster sugar
- 1 package yeast
- 10 onion
- 1 cup anchovies stored in salt
- 1/2 cup pitted black olives
- 3 cloves peeled garlic cloves
- olive oil
- Pour the ingredients into the machine and set the program for fresh dough, number 13 on the Kenwood. NB: when using the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
- For best result, let the dough rest in the fridge overnight, well floured and wrapped in a plastic bag, so it does not crawl all over the fridge.
- Peal the onions and cut them very finely
- Wash, clean and debone the anchovies filet. Leaves some anchovies aside for the topping decoration.
- In a large frying pan fry the garlic cloves crushed and the anchovy’s filets. The anchovies will melt into a cream.
- Put in the onion and stir-fry over medium heat until they become translucent.
- Then lower the heat and simmer for a good 30 minutes. Add water if too dry.
- Normally you should not need to add any salt as the anchovies are already very salty.
To make Pissaladiere pizzette
- Roll the dough flat and cut it into small circles
- Let them rest few minutes while the oven heats up at 200 C. If you have a pizza stone put it in the oven so they will be hot.
- Put the circles on the pizza stone and put a spoon of the onion mix and half olive with a small piece of anchovies. I made some with only the onions to add some variety.
- Cook for 10 minutes and continue with the rest of the batch. They can be served at room temperature but it is best to eat them the same day.
For the large pissaladiere
- Roll the dough and lay it on the hot pizza stone
- Top it with caramelized onions, anchovies filets and unpitted olives
- Cook in a hot oven at 200C / 400 F for 10 minutes
- Cut and serve warm as well as a room temperature
The Pissaladiere recipe is featured in episode 3 of the video series:
Each Sunday at 10:00 AM I will publish a video featuring a place to visit, a restaurant and a recipe.
Next week we are going to Nice’s market, so don’t miss it.
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You can watch Antibes and its Pissaladiere video here below: