Pissaladiere Nicoise

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.

 

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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.

 

 

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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.

 

preparing amuse bouche for 100 people

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.

In this recipe, I make the dough with a bread machine.

You can read my Kenwood bread machine review here and see what other recipes I make with it.

If you don’t own a bread machine you can follow the directions in the post: Pizza Dough without a Bread Machine

The Pissaladiere recipe is featured in episode 3 of the video series:

Spring Starters/Spring Started in the Cote d'Azur.

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.

Sign up to my YouTube Channel: Your Guardian Chef YouTube

You can watch Antibes and its Pissaladiere video here below:

Pissaladiere Nicoise

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

5 from 4 votes
Pissaladiere Nicoise
Pissaladiere Nicoise
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
 

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. It can be served warm or at room temperature

Course: Starters
Cuisine: French
Keyword: dary free, French food, Pizza
Servings: 50 bites
Calories: 56 kcal
Ingredients
Dough
  • 250 ml water
  • 1 tbsp olive oil
  • 450 gr flour
  • 1.5 tsp salt & pepper
  • 1 tsp caster sugar
  • 1 package bread Yeast
Topping
  • 1 kg onions
  • 200 gr anchovies stored in salt
  • 100 gr black olives
  • 3 cloves clove of garlic
  • olive oil
Instructions
  1. 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.
    bread machine
  2. 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.
  3. Peal the onions and cut them very finely
  4. Wash, clean and debone the anchovies filet. Leaves some anchovies aside for the topping decoration.
  5. In a large frying pan fry the garlic cloves crushed and the anchovy’s filets. The anchovies will melt into a cream.
    Stir fry anchovies and garlic
  6. Put in the onion and stir-fry over medium heat until they become translucent. 
    Stir fry the onions
  7. Then lower the heat and simmer for a good 30 minutes. Add water if too dry. 
    Cover and simmer for 30 minutes
  8. Normally you should not need to add any salt as the anchovies are already very salty.
    caramellized onions
To make Pissaladiere pizzette
  1. Roll the dough flat and cut it into small circles
  2. 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.
  3. 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.
    top with onions, anchovies and olives
  4. 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.
    Pissaladiere pizzette bites
For the large pissaladiere
  1. Roll the dough and lay it on the hot pizza stone

    roll the dough
  2. Top it with caramelized onions, anchovies filets and unpitted olives

    top it with onions, achovies and olives
  3. Cook in a hot oven at 200C / 400 F for 10 minutes

    Pissaladiere Nicoise
  4. Cut and serve warm as well as a room temperature

    Serve pissaladiere warm or at room temperature

Recipe Video

Recipe Notes

Nutrition facts:
Calories 56 calories per serving
Fat 1 gr per serving
Carbohydrates 9 gr per serving
Proteins 3 gr per serving
Sugar 1 gr per serving
Sodium 90 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely

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Pissaladiere Nicoise is dish sold in many bakeries as a starter or snack. It is a pizza base topped by Mediterranean onions, anchovies and olives. #yourguardianchef #frenchfood #pizza

  8 comments for “Pissaladiere Nicoise

  1. 26th June 2017 at 6:18 pm

    Mmmmm! Delicious! Before living on the Côte d’ Azur I never thought I’d love those onion tarts so much, perfect recipe Laura, will try it!

    • Laura
      27th June 2017 at 4:19 am

      Agree, and they don’t even have cheese

  2. 23rd April 2018 at 7:21 pm

    I always said I have to make a pissaladiere but I’ve been put off by the amount of onions until I have had it in France a couple of times and fell in love with it. I really love anchovies- it makes it just perfect. What a good idea and inspiration for me to now to make it now. Thank you so much for sharing this Laura.

    • Laura
      24th April 2018 at 6:50 am

      Thank you Ramona, you have no more excuses. It is time to make it

  3. 23rd April 2018 at 8:06 pm

    What a delicious dish to share with friends. The sweet and salty combination is heavenly. I tried anchovies in the South of Italy while travelling because they were common there. They are sooooo good as a topping like this. I’m so glad I tried them!

    • Laura
      24th April 2018 at 6:51 am

      They are very good, a fantastic combination

  4. 23rd April 2018 at 10:16 pm

    mmmm… I love all the flavors in this. That’s a great idea to use the bread machine to make the dough!

    • Laura
      24th April 2018 at 6:51 am

      Yes, it is much faster

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