"The Pissaladière is a specialty of the city of Nice but more broadly a Provencal specialty.
The Pissaladière is in fact a pizza dough topped with onions and anchovies. It can be eaten as an aperitif, as a side dish or as a main course served with a green salad."
Pissaladière or pizza with onions and anchovies
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Prep time 20mins
Cook time 55mins
Serves or Makes: 6
Recipe Card
ingredients
For the pizza dough
- 250 gram flour
- 125 milliliter lukewarm warter
- 3 1/2 gram dried yeast
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- olive oil
ingredients
For the Pissaladière
- 500 gram onions
- 12 anchovy filets in oil
- 12 black olives
- salt & pepper
- olive oil
- Herbes de Provence (or thym, rosemary)
Method
For the pizza dough
Step 1
Mix the yeast with 3 tbsp of lukewarm water and 3 tbsp of flour from the total amount. Add 1/2 tsp of sugar and mix well.
Step 2
Let the yeast develop for 15 minutes.
Step 3
Then pour the flour and salt into a large bowl. Add the yeast mixture and water.
Step 4
Mix it all together. Then once the dough forms, knead it for several minutes.
Step 5
You can add a little olive oil if the dough is too dry.
Step 6
Put a little olive oil in the bottom of the bowl, form a smooth ball with the pizza dough and place it in the bowl.
Step 7
Leave the dough to rest for 1 to 2 hours.
For the Pissaladière
Step 1
Peel the onions and cut them in half and then into strips.
Step 2
Heat 3 tablespoons of olive oil in a frying pan or saucepan. Sauté the onions over medium heat. Season with salt and pepper, then add a generous pinch of herbes de Provence.
Step 3
Lower the heat and cook over low heat for 30 to 45 minutes, stirring occasionally. If the onions stick to the bottom of the pan, add a little water and stir well.
Step 4
Preheat your oven to 250 °C. Roll out the pizza dough and form a circle as large as wanted depending how thick you want to have the Pissaladière.
Step 5
If you want a very thin dough, you can divide the pizza dough in half and make two small pissaladières.
Step 6
Once the pizza dough has been spread out, pour in the onions, remembering the edges. Place the anchovies and olives on top of the onions, taking care to place at least one anchovy and one olive on each piece of pissaladière.
Step 7
Bake for 10 minutes. Check the cooking. If your dough is a little thick, continue cooking for 2 to 5 minutes.