Pissaladière – Oniony French Pizza

  • Servings: 2

Pissaladière is sometimes known as the French pizza. It originated in South of France and is usually done with a bread dough* topped with onion, anchovies and black olives only.

*you can use also shortcrust.

It has no tomatoes but in my recipe I have added a little bit of tomato purée, mainly for colour (optional).


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


Step 1

Put a frying pan on a medium high heat. Add into it the olive oil or the butter (or a combination of both) followed by the onions and the garlic. Lower the heat and fry gently until the onions are very soft but not coloured.

Step 2

Dilute the 1 tbsp of tomato purée in 1 tbsp of water then add It to the onions with the herbs and the seasonings. Mix well and keep stirring gently until the mixture has the consistency of a thick sauce. Keep aside to cool. Preheat the oven to 175 C.

Step 3

Put the onion mixture into the pastry shell and spread it evenly. Decorate with the anchovies and olives then brush the surface with a little bit of olive oil before baking the Pissaladière in the oven for about 20 minutes.

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