Name: Pissaladière - Oniony French Pizza
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 2
Ingredients: Pizza dough or shortcrust pastry (blind-baked 20.5 cm case); 4 or 5 medium onions, peeled and finely sliced; 3 cloves of garlic, mashed; 3 tbsp olive oil or 50 g butter; 1 heaped tbsp tomato purée; A few leaves of thyme and/or basil; Small tin of anchovy fillets; A handful of pitted black olives; Salt and pepper, to taste

"Discover the irresistible flavors of Provence with this classic pissaladière, featuring sweet caramelized onions topped with briny anchovies and black olives on a crisp pastry base. Often dubbed the 'French pizza,' this savory tart is a staple of Niçoise cuisine, perfect as an appetizer or light main. Our version includes a touch of tomato purée for vibrant color and subtle richness."

🥗 Ingredients (9 items)

Pizza dough or shortcrust pastry (blind-baked 20.5 cm case)
4 or 5 medium onions, peeled and finely sliced
3 cloves of garlic, mashed
3 tbsp olive oil or 50 g butter
1 heaped tbsp tomato purée
A few leaves of thyme and/or basil
Small tin of anchovy fillets
A handful of pitted black olives
Salt and pepper, to taste

Method 3 Steps

1

Place a frying pan over medium-high heat. Add the olive oil or butter (or a combination), followed by the onions and garlic. Reduce the heat and cook gently until the onions are very soft but not browned.
2

Dilute the 1 heaped tbsp tomato purée in 1 tbsp water, then add it to the onions with the herbs and seasonings. Mix well and stir gently until the mixture thickens to a sauce-like consistency. Set aside to cool. Preheat the oven to 175°C.
3

Spread the onion mixture evenly in the pastry shell. Arrange the anchovies and olives decoratively on top, then brush with a little olive oil. Bake the pissaladière in the preheated oven for about 20 minutes.

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🥗 Ingredients (9 items)

Method 3 Steps

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