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Home » Recipes » Pizza

Pissaladiere Nicoise

Published: Jan 4, 2020 · Modified: Apr 21, 2023. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video
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

Pissaladiere Nicoise 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.

Pissaladiere Nicoise
Jump to:
  • What is a Pissaladiere Nicoise
  • Making Pizza dough
  • Peeling onions without crying
  • Preparing the onion for the topping
  • Making Pissaladiere pizzette
  • Making the large Pissaladiere
  • Tips for making the best Pissaladiere Nicoise
  • More onion recipes
  • Pizza recipes you might also like
  • 📋Pissaladiere Nicoise

What is a Pissaladiere Nicoise

The name Pissaladiere comes from Latin and means salty fish, the anchovies are definitely the main ingredients. They are typical ingredients you find in many recipes originated in Nice, Nicoise.

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 or eat as a snack. 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.
Pissaladiere pizzette bites

Making Pizza dough

I usually make the pizza dough in the bread machine as it is easier, but you can find a detailed recipe on how to make pizza dough without the bread machine in here .

If you have a bread machine, pour the ingredients into the machine and set the program for fresh dough.

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.

Pizza dough under a wet towel

Peeling onions without crying

To make the Pissaladiere you need to peel a lot of onions and crying becomes unavoidable.

However, I have a few tricks that work, making your tears more bearable:

  1. Peel the onions in front of an open window
  2. When you clean the onion, leave the top as it is till the very end. It is only when you slice the top of the onion that you will start tearing.

onions with the top

Preparing the onion for the topping

  1. Peel the onions and cut them very finely
  2. Wash, clean and debone the anchovies filet. Leaves some anchovies aside for the topping decoration.
  3. In a large frying pan fry the garlic cloves crushed and the anchovy’s filets. The anchovies will melt into a cream.
  4. Put in the onion and stir-fry over medium heat until they become translucent.
  5. Then lower the heat and simmer for a good 30 minutes. Add water if too dry.
  6. Normally you should not need to add any salt as the anchovies are already very salty.
pissaladiere cooking the onions

Making Pissaladiere pizzette

  1. Roll the dough flat and cut it into small circles
  2. Let them rest a 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.
  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.
Making small pissaladiere

Making the large Pissaladiere

  1. Roll the dough and lay it on the hot pizza stone
  2. Top it with caramelized onions, anchovies filets and unpitted olives
  3. Cook in a hot oven at 200C / 400 F for 10 minutes
  4. Cut and serve warm as well as a room temperature
Making large pissaladiere

Tips for making the best Pissaladiere Nicoise

  • 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.
  • Always buy anchovies stored in salt, they have more taste. The one stored in oil, you never know what oil has been used.
  • To peel the onions:
    • Peel the onions in front of an open window
    • When you clean the onion, leave the top as it is till the very end. It is only when you slice the top of the onion that you will start tearing.
  • Normally you should not need to add any salt to the onions as the anchovies are already very salty.
  • When caramelizing the onions keep the heat very low and check if the onions get too dry add some water
  • Pissaladiere can be served at room temperature but it is best to eat them the same day.

Serve pissaladiere warm or at room temperature

More onion recipes

If you like onions, here are some recipes you should definitely try:

  • Red onion relish
  • Chelsea Market Heidi Pie

Pizza recipes you might also like

For more pizza recipes, check out the category: Pizza

Also check the recipes below:

  • Fried Pizza
  • Pizzette Mini Pizza Bites
  • Artichoke Pizza with Sun-dried Tomatoes and Scamorza Cheese
  • 10 Pizza with Fresh Vegetables
  • Traditional Italian White Pizza With Pesto
  • Focaccia Pizza
  • Pizza with Nutella
pizzette laid on a tray

If you are making this Pissaladiere Nicoise, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Pissaladiere Nicoise

📋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. It can be served warm or at room temperature. #yourguardianchef #frenchfood #pizza
Prep Time 1 hour hour
Cook Time 10 minutes minutes
⏲️Total Time 1 hour hour 10 minutes minutes
Servings: 50 bites
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

Dough

  • 1 cup fresh water
  • 3 ½ cup flour
  • 1 tablespoon olive oil
  • 1.5 teaspoon salt & pepper
  • 1 teaspoon caster sugar
  • 1 package yeast 2 tsp

Topping

  • 10 onion
  • 1 cup anchovies stored in salt
  • ½ cup pitted black olives
  • 3 cloves peeled garlic cloves
  • olive oil
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Equipment

  • Mini Measuring Set
  • Measuring mugs
  • Bread machine
  • Cutting board set
  • Silicone Pastry Mat
  • Rolling pin
  • Pizza stone
  • Pizza soap stone
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Instructions

Making the dough

  • 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.
    1 cup fresh water, 3 ½ cup flour, 1 tablespoon olive oil, 1.5 teaspoon salt & pepper, 1 teaspoon caster sugar, 1 package yeast
    place the ingredients in the bread machine
  • 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.
    Wrap the pizza dough in the fridge

Preparing the onion for the topping

  • Peel the onions and cut them very finely
    10 onion
    Stir-fry the onions
  • Wash, clean and debone the anchovies filet. Leaves some anchovies aside for the topping decoration.
    1 cup anchovies stored in salt
    cleaned anchovies in a cup
  • In a large frying pan fry the garlic cloves crushed and the anchovy’s filets. The anchovies will melt into a cream.
    3 cloves peeled garlic cloves, olive oil
  • 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 a few minutes while the oven heats up at 390F - 200 C. If you have a pizza stone put it in the oven so they will be hot.
    pizza stone plate
  • 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.
    ½ cup pitted black olives
  • 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

Video

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Notes

  • 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.
  • Always buy anchovies stored in salt, they have more taste. The one stored in oil, you never know what oil has been used.
  • To peel the onions:
    • Peel the onions in front of an open window
    • When you clean the onion, leave the top as it is till the very end. It is only when you slice the top of the onion that you will start tearing.
  • Normally you should not need to add any salt to the onions as the anchovies are already very salty.
  • When caramelizing the onions keep the heat very low and check if the onions get too dry add some water
  • Pissaladiere can be served at room temperature but it is best to eat them the same day.

Nutrition

Calories: 46kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 174mg | Potassium: 42mg | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1.7mg | Calcium: 7mg | Iron: 0.5mg
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Reader Interactions

Comments

  1. Patty

    June 26, 2017 at 6:18 pm

    5 stars
    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!

    Reply
    • Laura

      June 27, 2017 at 4:19 am

      Agree, and they don't even have cheese

      Reply
  2. Ramona

    April 23, 2018 at 7:21 pm

    5 stars
    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.

    Reply
    • Laura

      April 24, 2018 at 6:50 am

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

      Reply
  3. Michelle

    April 23, 2018 at 8:06 pm

    5 stars
    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!

    Reply
    • Laura

      April 24, 2018 at 6:51 am

      They are very good, a fantastic combination

      Reply
  4. Pam Greer

    April 23, 2018 at 10:16 pm

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

    Reply
    • Laura

      April 24, 2018 at 6:51 am

      Yes, it is much faster

      Reply

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