Monday, September 7, 2009


A Pissaladière is a kind of French-style pizza that makes a great hors d'oeuvre. No cheese or tomatoes are used. The recipe I tried asks for bread dough bought from a baker ( as is commonplace in Europe. Not finding that you can either use bought pizza dough or make your own)

14oz bread or pizza dough
2lbs onions
1 1/2 cups or 10 oz anchovies
15 black olives
2 tbs powdered sugar
herbes de provence
olive oil

In a large pan, heat up 5 tbs of olive oil.
Slice the onions
When the oil is warm, put the onions in the pan, add the pepper and herbs and the powdered sugar.
DO NOT put in any salt.
The sugar is necessary to balance out the acidity of the onions.
Gently cook the onions and be very careful that they don't burn or the whole thing could be ruined. They just have to turn golden

The secret of the Pissaladière is here: Put in some of the anchovies with the onions. The heat will almost melt them and they will get combined with the onions. If necessary, add a tbs of the anchovy oil to the mixture.

Roll out the dough and press it into a pan (pre-sprayed with non stick or olive oil), pushing up the sides.
Spoon the onion mixture over.
Decorate with the anchovy fillets and the olives.
Cook at about 420F/220C until done.
The Pissaladière is also great cold.
Serve with a green salad.


  1. Great pissaladière, it's a specialty from Nice, and they call pissalat the cream of anchovies. You're right no tomatoes, eventhough there is an Italian version that does contain tomatoes. It's perfect with caillettes that are the tiny black olives from Nice!

  2. Looks like you really are into French cooking! Très belle idée ! Et la Pissaladière est définitivement une très bonne recette et peut être la version française de la pizza, indeed!

  3. French pizza? This is very interesting. It does looks really like pizza. Just that it has french style topping but no tomatoes or cheese. I like the anchovies. Thanks for sharing:)

  4. Yeah! Just how I like eating mine. Every slice has to have at least one whole anchovy fillet and black olive on it. :>


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.