Pissaladière
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.
- 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
Instructions
- 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.
- Remove the bay leaf and season with salt and pepper. Let the onion mixture cool slightly.
- Preheat the oven to 400°F (200°C).
- Roll out the dough into a rectangle or circle and place on a baking sheet.
- Spread the caramelized onions evenly over the dough, leaving a small border.
- Arrange anchovy fillets in a lattice pattern and scatter olives on top.
- Bake for 20–25 minutes until the crust is golden and crisp.
- 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
Find it online: https://thefamilycooking.com/pissaladiere/
