Pissaladière – Oniony French Pizza
2023-03-04- Cuisine: French
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- 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).
Ingredients
- 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
Method
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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