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.
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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:
- 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.
Preparing the onion for the topping
- Peel 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.
Making Pissaladiere pizzette
- Roll the dough flat and cut it into small circles
- 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.
- 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.
Making 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
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:
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
Equipment
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
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 finely10 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
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
Patty
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
Agree, and they don't even have cheese
Ramona
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
Thank you Ramona, you have no more excuses. It is time to make it
Michelle
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
They are very good, a fantastic combination
Pam Greer
mmmm... I love all the flavors in this. That's a great idea to use the bread machine to make the dough!
Laura
Yes, it is much faster