The Pissaladière, easy recipe
The Pissaladière is a classic pie originated from the city of Nice, French Riviera area, region Provence-Alpes-Côte d’Azur. As per the Italian culinary influence in the area, at first this dish may look a kind of pizza topped with onions and black olives. The basic and traditional Pissaladière is made with a bread dough and just topped with onions and black olives, however some people like to add anchovies on top and I am one of those. Here I am going to give you a very easy recipe of the Pissaladière with a ready-to-use bread dough or pizza dough. In this recipe we will use the pizza dough, but you can also use the bread dough if you want too.
400g ready-to-use bread dough or 300g ready-to-use pizza dough.
1gk of onions
300g of fillet of anchovies in oil
15 black olives
- Thinly slice the onions and stir them in a frying pan with a tablespoon of olive oil until they become soft. Put them on a side.
- Preheat the oven to 220C.
- Place the bread dough or the pizza dough into a lightly oiled (with olive oil) baking tray or tin. The shape can be squared or round… it doesn’t really matter.
- Top the dough with the onions, followed by the anchovies and the black olives. Sprinkle the Provencal herbs and also add a little bit of salt up to your taste. Beware of not adding to much salt because the anchovies are already quite salty.
- Put the Pissaladière in the oven and bake it between 20 to 30min max. Do not exceed this time otherwise the onions and the anchovies will burn.
- Remove the Pissaladière and let it cool down for about 15 minutes.
The Pissaladière is always served cold and it is usually served at the aperitif before the lunch or the dinner, and also as an entrée. It will match perfectly with a Côtes de Provence Rosé wine, at the aperitif time many locals would also match it with a glass of Pastis.
Ben – The South of France