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The Pissaladière is a specialty of the city of Nice but more broadly a Provencal specialty. The Pissaladière is in fact a pizza dough topped with onions and anchovies. It can be eaten as an aperitif, as a side dish or as a main course served with a green salad.
Preparation of the pizza dough
The base of the Pissaladière is the pizza dough. I used the following quantities to prepare my dough:
- 250 g of flour
- 125 ml of lukewarm water
- 3,5 g instant / dried yeast
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- Olive oil
Start by mixing the yeast with 3 tablespoons of lukewarm water and 3 tablespoons of flour from the total amount. Add 1/2 teaspoon of sugar and mix well. Let the yeast develop for 15 minutes.
Then pour the flour and salt into a large bowl. Add the yeast mixture and water. Mix it all together. Once the dough forms, knead it for several minutes. You can add a little olive oil if the dough is too dry.
Put a little olive oil in the bottom of the bowl, form a smooth ball with the pizza dough and place it in the bowl. Leave the dough to rest for 1 to 2 hours.
The water should not be too hot, otherwise it will “kill” the yeast and the dough will not rise. The ideal temperature is between 25°C and 35C. When in doubt, I use a small thermometer, like the one used to check the temperature of the wine, to measure the temperature of the water before adding it to the yeast.
Preparation of the Pissaladière
While the dough is rising, you can start preparing the garnish for the pissaladière. For this you need the following ingredients:
- 500 g onions
- 12 anchovy filets in oil
- 12 black olives
- salt & pepper
- Provençal herbs
Preparation of the onions
Start by peeling the onions and cut them in half and then into strips.
Then heat 3 tablespoons of olive oil in a frying pan or saucepan. Sauté the onions over medium heat. Season with salt and pepper, then add a generous pinch of herbes de Provence. Lower the heat and cook over low heat for 30 to 45 minutes, stirring occasionally. If the onions stick to the bottom of the pan, add a little water and stir well.
At the end of cooking, add 3 finely chopped anchovies to the onions. This will of nice taste to the onions!
Garnish of the Pissaladière
Preheat your oven to 250 °C. Roll out the pizza dough and form a circle of varying thickness. If you want a very thin dough, you can divide the pizza dough in half and make two small pissaladières.
Once the pizza dough has been spread out, pour in the onions, don’t forget the borders. Place the anchovies and olives on top of the onions, taking care to place at least one anchovy and one olive on each piece of pissaladière.
Bake for 10 minutes. Check the cooking process. If your dough is a little thick, continue baking for 2 to 5 minutes.
Add a small bowl of water (oven safe) while the pissaladière is baking. This will allow the dough to bake without drying out.
If you liked this recipe of Pissaladière or pizza with onions and anchovies, then you will certainly be interested in these other Mediterran recipes too!
Feel free to leave me a comment if you liked this recipe or if you have any questions.
Pissaladière or pizza with onions and anchovies
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Ingredients
For the pizza dough
- 250 g flour
- 125 ml of lukewarm water
- 3,5 g instant / dried yeast
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- Olive oil
For the Pissaladière
- 500 g onions
- 12 anchovy fillets in oil
- 12 black olives
- salt & pepper
- Provençal herbs
Instructions
For the pizza dough
- Mix the yeast with 3 tbsp of lukewarm water and 3 tbsp of flour from the total amount. Add 1/2 tsp of sugar and mix well.
- Let the yeast develop for 15 minutes.
- Then pour the flour and salt into a large bowl. Add the yeast mixture and water.
- Mix it all together. Then once the dough forms, knead it for several minutes.
- You can add a little olive oil if the dough is too dry.
- Put a little olive oil in the bottom of the bowl, form a smooth ball with the pizza dough and place it in the bowl.
- Leave the dough to rest for 1 to 2 hours.
For the Pissaladière
- Peel the onions and cut them in half and then into strips.
- Heat 3 tablespoons of olive oil in a frying pan or saucepan. Sauté the onions over medium heat. Season with salt and pepper, then add a generous pinch of herbes de Provence.
- Lower the heat and cook over low heat for 30 to 45 minutes, stirring occasionally. If the onions stick to the bottom of the pan, add a little water and stir well.
- Preheat your oven to 250 °C. Roll out the pizza dough and form a circle as large as wanted depending how thick you want to have the Pissaladière.
- If you want a very thin dough, you can divide the pizza dough in half and make two small pissaladières.
- Once the pizza dough has been spread out, pour in the onions, remembering the edges. Place the anchovies and olives on top of the onions, taking care to place at least one anchovy and one olive on each piece of pissaladière.
- Bake for 10 minutes. Check the cooking. If your dough is a little thick, continue cooking for 2 to 5 minutes.
