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Pissaladiere (Onion, Olive, and Anchovy Pizza)
Pissaladiere (Onion, Olive, and Anchovy Pizza)
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
225 minutes
Classic French Pissaladière: Thick dough topped with sweet caramelized onions, salty olives, and savory anchovies - a taste of Southern France.
Ingredients:
  • 1.25 cups all-purpose flour
  • 0.5 teaspoon salt
  • 0.25 cup cold unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons water, or as needed
  • 3 tablespoons olive oil
  • 2.5 pounds onions, thinly sliced
  • 1 small bay leaf
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon drained capers
  • salt and ground black pepper to taste
  • 20 large Niçoise olives, pitted and coarsely chopped
  • 16 anchovy fillets
Instructions:
  • In a food processor bowl, combine flour and salt. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Gradually add water, 1 tablespoon at a time, until moist clumps form. Shape dough into a ball, flatten into a disk, and wrap in plastic. Chill for at least 2 hours.
  • In a large skillet, warm 3 tablespoons of oil over medium-low heat. Add onions, garlic, bay leaf, and thyme, stirring to combine. Cover and cook for 45 minutes until onions are very tender. Uncover and sauté for an additional 10 minutes until onions are golden and most of the liquid evaporates. Stir in capers, season with salt and pepper, and let cool completely. Remove and discard the bay leaf before serving.
  • Preheat your oven to 425 degrees F (220 degrees C) and lightly grease a large baking sheet.
  • Lay out the dough on a floured surface, shaping it into an 11-inch round, then move it to the baking sheet. Crimp the edges of the dough to create a raised border. Evenly spread the filling over the dough and artistically place olives and anchovies on top.
  • Bake in the preheated oven for about 30 minutes, or until the crust is crisp and golden. Transfer to a platter and serve.

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