With a pizza fiend reputation that precedes me, it’s only natural that I would be interested in any incarnation pizza presents itself. Pissaladiere is, essentially, a tomato free pizza topped with caramelized onions, black olives and/or anchovies. And it’s heavenly.
Widely popularized by the Provencal cookbooks that flooded the market a few years ago but not a staple of French restaurants, it can also be found in the Italian region of Liguria, usually with the addition of mozzarella or other soft cheese.
All it takes to make pissaladiere is staple ingredients of any pantry: yellow onions, flour, water, yeast, olive oil and black olives. And possibly anchovies. I think they are a wonderful addition but I realize many people have a strong aversion to them. Your choice.
3 onions, thinly sliced
3 T olive oil
1/2 cup black olives, pitted
4 or 5 anchovy fillets, rinsed
- Heat the oil in a frying pan and add the onions. Cook for about 15 or 20 minutes, until golden.
- Stretch the pizza dough to a 12” round and top it with the onions. Transfer it to a cookie sheet covered with parchment paper. Scatter the olives and arrange the anchovies, if using.
- Bake at 375F for about 20/30 minutes, until the edges of the pissaladiere turn golden.
- Serve immediately.