Pissaladière

Why You’ll Love This Recipe

This recipe is all about bold, savory flavor. The slow-cooked onions bring natural sweetness, while anchovies and olives add a salty, umami depth that makes every bite irresistible. It’s a rustic dish that feels elegant, and it can be served warm or at room temperature, making it ideal for entertaining or casual dining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pizza dough or bread dough
• Onions, thinly sliced
• Olive oil
• Garlic, minced
• Anchovy fillets
• Black olives (such as Niçoise or Kalamata)
• Fresh thyme or dried thyme
• Bay leaf (optional)
• Sugar (optional, to help caramelize onions)
• Salt and pepper

Directions

1. Heat olive oil in a large pan over low heat. Add the sliced onions, garlic, thyme, and bay leaf. Cook slowly for 25–30 minutes, stirring occasionally, until the onions are soft and deeply caramelized. Add a pinch of sugar if needed to enhance sweetness.
2. Remove the bay leaf and season the onions with salt and pepper. Let the mixture cool slightly.
3. Preheat the oven to 400°F (200°C).
4. Roll out the dough into a rectangle or circle and place it on a baking sheet.
5. Spread the caramelized onions evenly over the dough, leaving a small border around the edges.
6. Arrange anchovy fillets in a lattice pattern over the onions, and place olives in between.
7. Bake for 20–25 minutes, or until the crust is golden and crisp.
8. Let cool slightly before slicing and serving.

Servings and timing

This recipe serves 4–6 people.
Prep time: 15 minutes
Cook time: 45–55 minutes
Total time: about 1 hour 10 minutes

Variations

• No anchovies: Skip anchovies for a milder, vegetarian-friendly version (though traditional recipes include them).
• Extra herbs: Add rosemary or oregano for additional flavor.
• Thin crust: Roll the dough thinner for a crispier, more tart-like texture.
• Cheese twist: While not traditional, a light sprinkle of cheese can add richness.
• Caramelized shallots: Substitute part of the onions with shallots for a deeper flavor.

Storage/Reheating

Store leftover pissaladière in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed through and the crust is crisp again. It can also be enjoyed at room temperature.

FAQs

What is pissaladière?

It’s a French dish similar to pizza, topped with caramelized onions, anchovies, and olives.

Is pissaladière the same as pizza?

Not exactly. It uses a similar dough but has different toppings and no tomato sauce.

Can I make it vegetarian?

Yes, simply omit the anchovies.

What type of onions should I use?

Yellow onions are most commonly used for their sweetness when caramelized.

Can I use store-bought dough?

Yes, store-bought pizza dough works perfectly for convenience.

Why are anchovies used?

They add a salty, umami flavor that balances the sweetness of the onions.

Can I make it ahead of time?

Yes, it can be prepared in advance and reheated or served at room temperature.

What olives are best?

Niçoise or Kalamata olives are traditional choices.

How do I prevent soggy crust?

Make sure the onions are well-cooked and not too watery before adding them to the dough.

Can I freeze pissaladière?

Yes, it can be frozen after baking and reheated in the oven.

Conclusion

Pissaladière is a beautifully simple yet deeply flavorful dish that showcases the essence of Provençal cooking. With its sweet caramelized onions, salty anchovies, and crisp crust, it’s a unique and satisfying alternative to traditional pizza. Whether served as a snack, appetizer, or light meal, it’s a recipe that brings a taste of southern France to your table.

Pissaladière

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Pissaladière is a classic Provençal dish featuring a soft crust topped with sweet caramelized onions, briny olives, and anchovies. This rustic French favorite is rich in flavor and perfect as an appetizer or light meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4–6 servings
• Category: Appetizer
• Method: Baking
• Cuisine: French
• Diet: Low Lactose

Ingredients

• 1 lb pizza dough or bread dough
• 4 large onions, thinly sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 8–10 anchovy fillets
• 1/2 cup black olives (Niçoise or Kalamata)
• 1 teaspoon fresh or dried thyme
• 1 bay leaf (optional)
• 1 teaspoon sugar (optional)
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pan over low heat. Add onions, garlic, thyme, and bay leaf. Cook slowly for 25–30 minutes, stirring occasionally, until soft and deeply caramelized. Add sugar if needed.
2. Remove the bay leaf and season with salt and pepper. Let the onion mixture cool slightly.
3. Preheat the oven to 400°F (200°C).
4. Roll out the dough into a rectangle or circle and place on a baking sheet.
5. Spread the caramelized onions evenly over the dough, leaving a small border.
6. Arrange anchovy fillets in a lattice pattern and scatter olives on top.
7. Bake for 20–25 minutes until the crust is golden and crisp.
8. Let cool slightly, slice, and serve.

Notes

• Omit anchovies for a vegetarian version.
• Add rosemary or oregano for extra herb flavor.
• Roll the dough thinner for a crispier texture.
• Ensure onions are well caramelized to avoid a soggy crust.
• Store leftovers in the refrigerator for up to 3 days and reheat in the oven.

Nutrition

• Serving Size: 1 slice
• Calories: 340 kcal
• Sugar: 6 g
• Sodium: 620 mg
• Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 10 mg