Pissaladiere is a variation on traditional pizza that derives from southern France and the Italian region of Liguria. It’s crust is generally thicker than traditional Italian pizza and it is usually topped with caramelised onions, olives, garlics and anchovies. It can be thought of as a type of white pizza as no tomatoes are used. Cheese is not usually included in the topping either although in the San Remo version, mozzarella is sometimes added.
200g strong white bread flour
1 tsp salt
2 tsp easy blend dried yeast
150ml warm water
1 tbsp olive oil
4 tbsp olive oil, plus extra for drizzling
1kg onions , thinly sliced
a few sprigs of thyme
2 x 80g cans anchovy fillets, drained, fat ones halved lengthways
a handful of black olives
Mix the flour, salt and yeast into a bowl. Pour in the water and oil and mix to a soft dough. On to a lightly floured surface, knead the mixture for 5 minutes until the dough is smooth and no longer sticky.
Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1¼ hours or until the dough springs back when pressed.
While the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time.
Season with the thyme and some salt and pepper. Cover and cook gently for 45 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid. Remove from the heat and leave to cool slightly.
Preheat the oven to 220C / fan 200C. Lightly oil a shallow 23x33cm baking tin or tray. Knead the dough again briefly, then roll it out and press it into the tin. Don’t leave it to rise again.
Spread the onion mixture over the dough, then arrange the anchovies on top. Stud each window between the anchovies with an olive, then bake for 25-30 minutes until golden.
For an alternative pissaladiere recipe, check out this recipe from the french food section of about.com
How to Serve Pissaladiere
This pissaladiere recipe is great as a starter for a main course or an appetiser at a party. It can be eaten warm, cold or reheated for lunch the next day.