I’ve read about pissaladiere (also known as a pissaladina) many times and finally decided to try one. I started with one of my pizza dough recipes. Sam was skeptical about this dish, but he really liked it!
This recipe will be enough for 2 to 3 people.
- Homemade pizza dough
- 1/4 cup extra-virgin olive oil
- 2 medium yellow onions
- 1 1/2 tsp. kosher salt
- 1 bay leaf
- 1 tsp. chopped fresh thyme
- 4 cloves garlic
- 1 can anchovy fillets
- French black olives
- About 12 cherry tomatoes, halved
Prepare your pizza dough per the recipe. Once it is ready to go (i.e., punched down the second time), chill your dough for about an hour.
Peel the onions, cut them in half and then slice them thinly. Heat the olive oil in your dutch oven pot or a deep pan. Add the onions and stir them until they are coated with the oil. Season them with salt and thyme. Add the bay leaf. Press the garlic through your garlic press and add it to the onion mixture. Stir it all together.
Cover the onions with a circle-shaped piece of parchment paper. (To see an example of this, check out my onion panade recipe.) Cook the onions over medium heat for about 45 minutes, until they are very soft, well-cooked and golden. Remove the bay leaf and cool the onion mixture completely.
When the onion mixture is cool, pull the dough out of the refrigerator. Roll it into a circle (pizza shape). Leave the dough a little thicker. You don’t want the dough too thin for this dish. Brush the crust with extra-virgin olive oil. (This will help the crust to brown lightly.)
Spread the onion mixture over the entire dough. Place the anchovies around the center, with each fillet pointing outward. Place the olives and the cherry tomatoes around the edges, alternating tomatoes and olives. (Note: I used anchovys wrapped around capers, so I placed a cherry tomato half in the center then encircled it with the capers.)
Preheat the oven to 450 degrees. Bake the pissaladiere for about 15 minutes or until golden brown. Enjoy!
Pissaladiere!
