Pissaladiere Nicoise

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.

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.

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.

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.

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.

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 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

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.

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

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 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 (Commissions Earned)

 

US CustomaryMetric

 

0.5x1x2x3x

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

Cook ModePrevent your screen from going dark

Equipment (Commissions Earned)

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

Discover your Italian cuisine IQ! Take a QUIZ HERE !

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
  
• 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.
  

Preparing the onion for the topping

• Peel the onions and cut them very finely
  10 onion
  
• Wash, clean and debone the anchovies filet. Leaves some anchovies aside for the topping decoration.
  1 cup anchovies stored in salt
  
• 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.
  
• 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

Liked this video?Check out My YouTube Channel!

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

GET NEW RECIPES SENT TO YOUR INBOXCheck out Your Guardian Chef!