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.
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.
Preparation Time: 30 minutes
Makes 12 modest servings.
The hardest thing about making this onion pizza is slicing the onions. If you are orderly in how you slice onions, it will be less of a bother. Keep your cutting board clear of onion peel and prep the onions so you can slice quickly and avoid eye irritation.
Even if you work quickly you are bound to get a little teary with the amount of onions needed here. Try a ski mask or a special onion mask - they really do work - and your family will get a laugh.
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