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.
Pissaladiere Nicoise
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Pissaladiere Nicoise
Ingredients
Dough
- 1 cup water (250 ml)
- 3 cup flour (450 gr)
- 1 tbsp olive oil
- 1.5 tsp salt & pepper
- 1 tsp caster sugar
- 1 package bread Yeast
Topping
- 10 large onions
- 1 cup anchovies stored in salt
- 1/2 cup black olives
- 3 cloves clove of garlic
- olive oil
Instructions
- 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
Video
Notes
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
PIN FOR LATER
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!
Agree, and they don’t even have cheese
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.
Thank you Ramona, you have no more excuses. It is time to make it
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!
They are very good, a fantastic combination
mmmm… I love all the flavors in this. That’s a great idea to use the bread machine to make the dough!
Yes, it is much faster