Pissaladière

Pissaladière is a classic Niçoise pizza that features a thick crust topped with sweet, soft-cooked onions, and contrasted with salty olives and anchovies. The slow simmering of the onions is crucial to achieve their deliciously tender texture. In this recipe, we’ll guide you through making the pizza dough and preparing the toppings. Additionally, we’ll provide variations to customize the flavor profile. This recipe yields one thick-crust pizza, which can serve either 4 as a main dish or 8 as an appetizer. The total preparation time is approximately 1 hour when using premade dough.

MAKES: 1 thick-crust pizza (4 main-dish or 8 appetizer servings)

TIME: About 1 hour with premade dough

INGREDIENTS:

• 1/2 recipe Pizza Dough made with extra virgin olive oil
• All-purpose flour for stretching or rolling the dough
• 3 tablespoons extra virgin olive oil
• 1 1/2 pounds onions, thinly sliced
• Salt and freshly ground black pepper
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 6 to 10 anchovies (optional)
• About 12 black olives, pitted and halved (optional)
• 6 to 8 thin slices tomato (optional)

INSTRUCTIONS:

1. Preheat the oven to 450°F (230°C). Knead the pizza dough lightly, then place it on a lightly floured surface. Sprinkle a little flour over the dough and cover it with plastic wrap or a towel. Let it rest while you cook the onions.
2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the onions, along with some salt and pepper. Cook the onions, stirring frequently, until they release their liquid and become soft, for at least 15 minutes. Make sure not to let them brown. Once cooked, turn off the heat and stir in the thyme.
3. Pat or roll out the pizza dough to a 12-inch diameter, using additional flour as needed. Rest the dough occasionally between rollings to ease the process. If you have a peel and baking stone, roll or pat out the dough on the peel, turning it occasionally and dusting with flour as necessary. If using baking sheets, oil them and press each dough ball into a flat round directly on the oiled sheets. Allow the dough to rest for 15 to 30 minutes until it slightly puffs.
4. Spread the dough with the cooked onions. Optionally, decorate the pizza with anchovies, olives, and tomato slices.
5. Bake the pizza for approximately 15 minutes or until it becomes nicely crisp. If the pizza browns unevenly, rotate it halfway through the cooking time. Serve the pizza hot or at room temperature.

VARIATIONS:

• Sicilian Onion Pizza: Exclude the tomatoes and olives. In Step 1, stir the anchovies into the cooked onions and cook for an additional 5 minutes. Add a 6-ounce can of tomato paste to the onions and cook for a few more minutes over low heat. Season with salt and pepper. Drizzle the rolled-out dough with 2 tablespoons of olive oil and bake for 10 to 12 minutes, until the bottom turns pale golden. Spread 1 cup of plain breadcrumbs (preferably fresh) over the partially baked dough, then spread the onion mixture on top. Return the pizza to the oven and bake for 15 to 20 minutes, until the bottom becomes dark golden and the top turns a rich caramel color. Allow the pizza to cool briefly before cutting. Best served hot or warm.
• Alsatian “Pizza” (Tarte Flambé): Finely chop half the amount of onions and substitute 1/2 cup of finely chopped bacon for the anchovies. Exclude the olives and tomatoes. In Step 2, cook the onions and bacon until the onions turn soft, for approximately 5 minutes. Proceed with the recipe. In Step 4, spread 1 cup of fromage blanc or crème fraîche or 3/4 cup of sour cream thinned with 1/3 cup of milk over the dough. Top with the onion mixture, then bake as directed.

USES:

• Pissaladière is a versatile dish that can be enjoyed in various ways. Serve it as a delicious appetizer at parties or gatherings, cutting the pizza into smaller portions. It can also be a delightful main course, paired with a fresh green salad.
• Pissaladière is a perfect addition to a picnic or potluck, as it can be served at room temperature. Pair it with a glass of red wine or your preferred beverage for a complete dining experience.

Indulge in the flavors of the classic Niçoise pizza, Pissaladière. With its tender caramelized onions, savory anchovies, and briny olives, this pizza offers a perfect balance of flavors. Take the time to slowly simmer the onions to achieve their deliciously soft texture. Whether served as an appetizer or a main course, Pissaladière is a versatile dish that will impress your family and friends. Try the variations provided to add your own twist to this beloved recipe. Enjoy it hot out of the oven or at room temperature, and savor every bite of this traditional delight.