Pissaladière – Oniony French Pizza2023-03-04
- 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
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.
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.
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.