Pissaladière is an onion and anchovy pizza that originated around the city of Nice in the south of France. You might think that its name is a funny way of saying pizza (maybe with a side of salad), but it actually derives from the Provencal word for a fish paste: pissala. If you like onions and anchovies on your pizza, than this is the recipe for you.
Ready for the Oven
Pissaladière can be served either warm from the oven or cooled to room temperature. Either way it is good.
Appetizer - Slice the pizza in small portions and serve as finger food. Serve with a dry rosé wine.
Entrée - Remember this is the first course here in France. Arrange a larger slice of pissaladière on a plate along with a small serving of green salad dressed in lemon vinaigrette.
Main Course - Serve it as a warm weather main course along with a generous green salad and some fresh goat cheese.
Because this recipe originates in Nice, it naturally calls for Niçoise olives. These are small, black olives with lots of flavor. Do not worry if you do not have any, just use any sort of flavorful black olive such as a Kalamata.