A pissaladière is a pizza-style tart that originated in the southern region of France around Nice and the French Riviera. The defining ingredients are caramelized onions, anchovies, and cured black olives, but some recipes (including ours) call for fresh tomatoes as well. Baked on a thin white-wheat crust that crisps nicely around the edges, our pissaladière can be served either as an appetizer or a main dish.
- 2 medium tomatoes, peeled and seeded
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 4 cups yellow onions, thinly sliced (about 2 lbs)
- 3 cloves garlic, sliced lengthwise into thin slivers
- 1-1/2 tablespoons fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper
- 1/2 recipe White-Wheat Pizza Dough (recipe follows), or your favorite store-bought dough
- 18 to 24 good-quality anchovy fillets, rinsed and patted dry
- 12 to 16 cured black olives, pitted (we used niçoise)
- Chop the tomatoes into 1/4-inch dice and place them in a strainer. Toss with about 1/2 teaspoon salt and set over a bowl to allow the excess liquid to drain.
- Heat the olive oil in a large pan over medium-low heat. Add the butter, onions, garlic and fresh thyme. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the onions are soft, sweet and golden in color, 25 to 35 minutes. Set aside.
- Preheat the oven to 425°F.
- Place the dough on a lightly oiled baking sheet sprinkled with a little cornmeal. Pre-bake the crust for 5 minutes. Remove from the oven and spread the onions evenly over the crust to within 3/4-inch of the edge. Scatter the tomatoes over the top.
- Arrange the anchovy fillets end to end, in a criss-cross diamond pattern over top of the onions. Place olives in the center of each diamond.
- Bake until the crust is golden brown and crisp and the tomatoes are tender, 8 to 12 minutes. Allow to cool slightly and cut into serving sized pieces.
Remember that baking times may vary depending on your particular oven, so keep an eye on the pissaladière as it bakes to avoid overcooking.
- 1 cup whole wheat flour
- 1-1/2 to 2-3/4 cups all-purpose flour
- 1 envelope fast-rising yeast
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup warm water (125°F to 130°F)
- Combine the whole wheat flour, 1 cup of the all-purpose flour, yeast and salt in a mixing bowl. Add the olive oil and warm water and stir to combine. Add enough extra all-purpose flour to form a soft dough (1/2 cup is usually enough).
- Turn the dough onto a lightly floured surface and knead until smooth and elastic, 5 to 6 minutes. Form the dough into a ball, cover loosely and let rest for 10 minutes.
- For thin-crust pizzas:
Divide the dough in half and flatten into 2 disks. Roll and stretch to fit pizza pans that have been lightly oiled and sprinkled with cornmeal.
- Pre-bake the crust for 5 minutes at 425°F. Remove from the oven, add the desired toppings, and continue baking until the edges of the crust are toasted and the cheese is melted and bubbly, 8 to 12 minutes.
- For a thick-crust pizza:
Flatten the dough into a disk, then roll and stretch to fit a pizza pan that's been lightly oiled and sprinkled with cornmeal.
- Once the crust is positioned on the pan, cover loosely and allow to rise for 10 minutes, then pre-bake for 5 minutes at 425°F. Remove from the oven, add the desired toppings and continue baking until the crust is crisped on both the bottom and edges, and the cheese is melted and bubbly, 12 to 20 minutes.
- Note: Remember that baking times will vary depending on your particular oven, the material of your pizza pan and the toppings used. Be flexible and experiment a little to find the times that work best for you.
- Make ahead tip: This dough can be made ahead, wrapped tightly in plastic and refrigerated for up to one day if desired. Remove from the refrigerator for 10 minutes before rolling.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 136mgCarbohydrates: 36gFiber: 2gSugar: 0gProtein: 5g
Note: Nutrition information is estimated and may vary from your actual results.