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Pissaladiere Nicoise
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📋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
Course Starters
Cuisine French
Keyword caramellized onion on pizza, pissaladiere, pizza with onion
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 50 bites
Calories 46kcal

Ingredients

Dough

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

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