Pissaladière : A Classic Recipe from the South of France

The Pissaladière is a traditional French dish that originates from the region of Nice, in the south of France. Its name comes from the anchovy paste called “pissala” used in the recipe. According to legend, the recipe for Pissaladière was brought to Nice by the Phoenicians in ancient times. This dish is a delicious combination of sweet onions, salted anchovies, and olives, all piled high on top of a crusty bread base. It’s perfect as an appetizer or a light lunch, and it’s sure to impress your guests!

Ingredients

For the dough

• 2 cups (240g) all-purpose flour
• 1/2 teaspoon (2.5g) salt
• 1/4 teaspoon (1g) instant yeast
• 3/4 cup (180ml) warm water

For the topping

• 5 large onions, thinly sliced
• 1/4 cup (60ml) olive oil
• 2-3 cloves of garlic, minced
• 1 tablespoon (15ml) balsamic vinegar
• 1/2 teaspoon (2.5g) dried thyme
• Salt and pepper to taste
• 1/2 cup (75g) pitted black olives
• 4-5 salted anchovy fillets, rinsed and chopped

Instructions

1. To make the dough, combine the flour, salt, and yeast in a large bowl. Add the warm water and stir until the dough comes together.
2. Turn the dough out onto a floured surface and knead for 5-10 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about an hour, or until doubled in size.
4. While the dough is rising, heat the olive oil in a large skillet over medium heat. Add the onions, garlic, balsamic vinegar, thyme, salt, and pepper and cook, stirring occasionally, until the onions are caramelized and soft, about 30 minutes.
5. Preheat your oven to 400°F (200°C).
6. Punch down the dough and roll it out on a lightly floured surface to fit a 9×13 inch (23x33cm) baking pan. Transfer the dough to the pan and prick it all over with a fork.
7. Spread the onion mixture over the dough, leaving a 1/2 inch (1.25cm) border around the edges.
8. Arrange the olives and anchovies on top of the onions.
9. Bake for 20-25 minutes, or until the crust is golden brown.
10. Serve hot or at room temperature.

Tips

• For a shortcut, you can use store-bought pizza dough instead of making your own.
• If you don’t like anchovies, you can leave them out and add more olives instead.
• You can make the onion mixture ahead of time and refrigerate it until you’re ready to assemble the Pissaladière.

The Pissaladière is a unique and delicious dish that’s sure to impress your guests. With its sweet onions, salty anchovies, and briny olives, it’s the perfect combination of flavors. Try making it for your next dinner party or potluck, and watch it disappear!