Pissaladiere Recipe

The south of France has always captivated me with the mysteries of its simple yet profound taste. Pissaladiere, a dish from there that found its way to my kitchen, consists of 1 pound of pizza dough, unbaked, that forms its base.

On that base rests an aromatic topping of 2 pounds of caramelized onions, which, with 1 cup of fresh thyme leaves and 2 bay leaves, give off a most astonishing perfume. The richness of the onions is interlaced with a slather of anchovy paste, ½ cup worth, that seeps into the layers of the regally topped dish.

Of course, the olives I spell out for you are, in the dish, a fabulous fit with the taste of the onions that part with sweetness as they spill over the edge while you eat.

Ingredients

Dough Pizza: Delivers energy in the form of carbohydrates; a flexible foundation for a variety of toppings.

Oilve Oil: Fats that are heart-healthy; boost flavor; absolutely essential for cooking onions.

The substance of fiber and antioxidant content makes onions great for health.

They have natural sweetness and depth, along with all the great things that summer produce gives.

Garlic: Delivers antimicrobial characteristics; enhances taste with strong scent.

Anchor Paste/Fillets: High in omega-3 fatty acids; adds umami, savory depth.

Niçoise olives: Teeming with good-for-you fats; yields a salty, briny pop.

Capers have few calories and provide a tangy, piquant taste to dishes.

Ingredient Quantities

• 1 pound pizza dough
• 2 tablespoons olive oil
• 2 pounds onions, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons anchovy paste or 8-10 anchovy fillets
• 20 black Niçoise olives, pitted and halved
• 2 tablespoons capers, rinsed and drained

Instructions

1. Set your oven to 425°F (220°C).

2. In a large skillet, over medium heat, warm 2 tablespoons of olive oil. Add the onions and cook, stirring occasionally, until they are soft and caramelized, about 30-40 minutes.

3. Incorporate the minced garlic, thyme, and bay leaves into the onions. Sauté for a few minutes until the garlic has released its delicious scent. Season the onion mixture with salt and pepper to your liking. Eliminate the bay leaves, and you’re free to move on to what’s next in the recipe.

4. On a floured surface, roll the pizza dough into a rectangular or round shape that will suit your baking sheet.

5. Move the rolled-out dough to a baking sheet that has been lined with parchment paper.

6. Thinly coat the dough with anchovy paste or distribute anchovy fillets evenly over it.

7. Spread the mixture of caramelized onions evenly over the dough, leaving a small border around the edges.

8. Sprinkle the olives, cut in half, and the capers over the onions.

9. Cook in the preheated oven for 15-20 minutes, or until the crust is a golden, crispy brown.

10. Take it out of the oven, allow it to cool a bit, then cut into pieces and dish out. Partake of your creation, the Pissaladière, warm.

Equipment Needed

1. Oven
2. Large skillet
3. Stove
4. Wooden spoon or spatula
5. Cutting board
6. Knife
7. Measuring spoons
8. Rolling pin
9. Baking sheet
10. Parchment paper
11. Pastry brush (optional, for spreading anchovy paste)
12. Cooling rack
13. Pizza cutter or sharp knife for slicing

FAQ

• What is Pissaladière?Pissaladière is a tart that is linked with the culinary traditions of Provence and Liguria. It is a dish of onions sautéed very slowly until they are soft and sweet; anchovies; and olives, all of which are staples of the two regions, served on a thick, bread-like dough that is somewhere between that of a pizza and a focaccia.
• Can I use store-bought dough?Of course, using pizza dough from the store works well and makes the setup go faster and easier.
• What type of onions should I use?Sweet onions or yellow onions are the best onions for caramelizing, as they have the highest amount of natural sugars.
• Are there any substitutes for anchovy paste?You can substitute whole anchovy fillets for anchovy paste if you don’t have any on hand. The flavor profile of whole fillets and paste are similar, and they will both give your dish a delicious boost of salt and umami.
• How do I prevent the tart from becoming too salty?Ensure that you wash the capers, and use anchovies or anchovy paste sparingly. Before adding more salt, taste the topping.
• Can I add cheese to Pissaladière?Pissaladière is traditionally made without cheese, but if desired, you may add a light sprinkle of Parmesan or another cheese to yours.
• What type of olives should I use?Nicoise black olives are traditional, but you can use Kalamata olives if needed.

Substitutions and Variations

1 pound of pizza dough: For a flakier texture, substitute with 1 pound of puff pastry.
2 tablespoons olive oil: Substitute with 2 tablespoons of avocado oil for a similar flavor and smoke point.
20 black Niçoise olives, pitted and halved: Substitute Kalamata olives for a different but similar Mediterranean flavor.
2 tablespoons anchovy paste or 8-10 anchovy fillets: Substitute with 2 tablespoons of tapenade as a vegetarian option for depth of flavor.