A Pissaladière is a French savory lunch pizza, topped with onion, anchovies, and olives. Because the onions are stewed for a long time, they're sweet which gives a beautiful contrast with the salty anchovies and olives.
This Sunday with this beautiful weather I made a pissaladière. A sort of pizza topped with onion, anchovies, and olives. The onion is baked for quite a long thyme with herbs and get a sweet bite. They tasted really well. And it was a good dish, which looked great and it smelled very well too.
The recipe is adapted from Dorie Greenspan's cookbook French Fridays with Dorie.
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For the dough
- 1 teaspoon salt
- 1 teaspoon sugar
- 80 ml water tepid
- 2 tablespoons olive oil
- 1 egg L
For the onion topping
- 2 tablespoons olive oil
- 6 onions thinly sliced
- 1 sprig dried thyme
- ⅛ teaspoon Sea salt
- ⅛ teaspoon ground black pepper freshly ground
Ingredients you need per step are listed below the step in Italic
Prepare the dough
- In the water mix the yeast and sugar. Set aside for 5 minutes. After that, you should see little bubbles (if you don't your yeast isn't working too well and you should use a new package).
- Put the flour, salt, and olive oil in a bowl and mix well. Then add the yeast mixture and egg. Mix everything through and through until the flour is incorporated. Then put it on your surface and start kneading. Knead until the dough feels soft and is elastic (about 10 minutes).
- Brush a bowl with olive oil and put the dough inside. Cover with a towel and set aside for 1 hour.
Prepare the topping
- Meanwhile, put a large skillet on low heat and warm the olive oil. Add the onions, thyme and bay leave and stir so everything is covered with oil. Then cook the onions, while stirring often, for 40 minutes, until translucent and golden.
- Get the pan off the heat, remove the thyme and bay leaf, and then season with salt and pepper. Set aside until needed.
Baking the Pissaladière
- Preheat the oven to 430 degrees Fahrenheit (220 degrees) Celsius. Line a baking sheet with baking paper.
- Get the dough out of the bowl and deflate it. Put it on a floured surface and roll out until 10 x 12 inches (25 x 30 cm). Put the dough on the baking plate.
- Top with the onion mixture and bake the pissaladière for about 20 minutes, or until the dough is golden.
- Take the baking plate from the oven and top with the anchovies and olives. Put it in the oven again and bake for another 5 minutes.
I think there are going to a lot of mixed feelings amongst the group on this one.
Great photos! I had to add tomatoes myself because I'm not fond of anchovies.
Whatever your feelings about this pissaladiere, it certainly looks great in your shots! Love the green olives too!
That's funny, I thought this was a perfect fall recipe! I can't bear to turn the oven to 425 in the summer! You are right about the refreshing drink for sure.
Love your photos! I really liked this recicpe. I didn't even try feeding it to the kids, although after watching them tear into smoked salmon and caviar blinis, I think they might just have liked this one, too.
Loved this but I couldn't eat the anchovies. Yours looks wonderfully delicious, even if it wasn't a huge hit! Have a nice weekend!
I loved this one! Its easily something we would make for a light lunch or something, even in the winter! /god knows we make enough soups or piping hot dishes in the dead of summer! 🙂 Glad you enjoyed it too!
Confessions of a Culinary Diva says
I loved it, but agree this is more of a spring/summer recipe. Makes me think of the French Riviera for some reason! Happy French Friday!
Your pissaladiere looks wonderful, Anja. Great job!
I can see small children not liking this with the carmelized onions and anchovies, but your pissaladiere looks so pretty.
Looks delicious, Anja. I thought this was perfect for the current cooler weather, though I agree the flavors would be nice in the summer too.
I went for the refreshing drink, despite the chilly weather (we broke out the sweaters and heat this week). I agree on the anchovies. It looks great in your photos and I love the green olives!
I can see where you're coming from regarding this being warm-weather food. I'd agree with that. I hope you enjoyed it anyway!
Frankly Entertaining says
Yours looks beautiful! My kids weren't too fond of this one... come to think of, neither was my husband!
Sis. Boom. says
I love those charred bits of onions! Those are always my favorite part wherever they show up!
tricia s. says
As everyone else is saying - your photos are just lovely ! I was struck by the first ones in that this was the most "fresh" looking (or Spring-ish) pissaladiere that I recall seeing. And I love those little dark onion bits - they are my favorite part. Great job !!