Pissaladière: A Savory Onion, Olive, and Anchovy Pizza from Nice

Pissaladière, a specialty from Nice, France, is a delightful and intensely flavorful flatbread that resembles pizza but boasts a unique character all its own. Forget the typical tomato sauce and mozzarella; this Provençal gem features a base of slowly caramelized onions, briny olives, salty anchovies, and fragrant herbs. The result is a captivating combination of sweet, savory, and salty notes that will tantalize your taste buds and transport you straight to the sun-kissed shores of the French Riviera.

This recipe provides a detailed guide to creating an authentic pissaladière at home. From crafting the perfect slightly sweet dough to mastering the art of caramelizing onions, you’ll learn all the secrets to producing a truly exceptional pissaladière that is guaranteed to impress your friends and family.

What Makes Pissaladière Special?

Unlike its Italian cousin, pizza, pissaladière stands apart due to several key characteristics:

• The Onions: The heart and soul of pissaladière lies in its abundance of sweet, slowly caramelized onions. These are not just any onions; they are meticulously cooked until they melt into a jam-like consistency, providing a rich and deeply savory foundation for the other toppings.
• No Tomato Sauce: Forget the tomato base! Pissaladière forgoes the traditional tomato sauce in favor of the caramelized onions, allowing their sweetness and depth of flavor to shine through.
• Anchovies: Salt-cured anchovies are essential to the authentic flavor profile. They provide a salty, umami-rich counterpoint to the sweetness of the onions and add a distinctive briny note.
• Olives: Black olives, typically Niçoise olives, contribute a briny, slightly bitter flavor and a pleasant chewy texture.
• Herbs: Fresh herbs, particularly thyme and sometimes rosemary, add a fragrant and aromatic dimension to the pissaladière.
• The Dough: The dough is usually thicker and slightly sweeter than typical pizza dough, providing a sturdy base for the generous toppings. Some recipes incorporate olive oil into the dough for extra richness and flavor.

The History of Pissaladière

Pissaladière has a long and fascinating history, dating back to ancient times. Its origins can be traced to the Ligurian coast of Italy, where a similar flatbread called “piscialandrea” was popular. This early version was made with a simple dough topped with onions, garlic, and anchovies. Over time, the recipe migrated to the French Riviera, where it evolved into the pissaladière we know and love today.

The name “pissaladière” is believed to come from “pissala,” a type of anchovy paste that was traditionally used as a flavoring ingredient. While pissala is less common today, the anchovies themselves remain a crucial component of the dish.

Recipe: Authentic Pissaladière

This recipe captures the essence of traditional pissaladière, with a focus on achieving perfectly caramelized onions and balancing the salty and sweet flavors. Feel free to adjust the quantities of anchovies and olives to your personal preference.

Ingredients:

For the Dough:

• 300g (10.5 oz) bread flour, plus more for dusting
• 7g (1 tsp) active dry yeast
• 1 tsp sugar
• 200ml (¾ cup + 1 tbsp) lukewarm water
• 2 tbsp olive oil
• 1 tsp salt

For the Topping:

• 1 kg (2.2 lbs) yellow onions, thinly sliced
• 4 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and freshly ground black pepper to taste
• 100g (3.5 oz) anchovy fillets in oil, drained
• 150g (5 oz) Niçoise or other black olives, pitted and halved
• Fresh thyme sprigs, for garnish (optional)

Instructions:

1. Prepare the Dough:

1. Activate the Yeast: In a small bowl, combine the lukewarm water, sugar, and yeast. Stir gently and let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
3. Add Wet Ingredients: Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
4. Mix the Dough: Using a wooden spoon or your hands, gradually incorporate the dry ingredients into the wet ingredients until a shaggy dough forms.
5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, you can use a stand mixer fitted with a dough hook to knead the dough for 6-8 minutes.
6. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

2. Caramelize the Onions:

1. Sauté the Onions: Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they begin to soften. This may take about 10-15 minutes.
2. Add Garlic and Thyme: Add the minced garlic and dried thyme to the onions. Season with salt and pepper.
3. Caramelize Slowly: Reduce the heat to low and continue to cook the onions, stirring occasionally, for 45-60 minutes, or until they are deeply golden brown, sweet, and very soft. Be patient, as this process takes time, but it’s essential for the authentic flavor of pissaladière. Make sure to stir frequently to prevent burning, especially towards the end of the cooking time. If the onions start to stick, add a tablespoon or two of water to the pan and scrape up any browned bits from the bottom.

3. Assemble and Bake the Pissaladière:

1. Preheat Oven: Preheat your oven to 220°C (425°F).
2. Prepare the Baking Sheet: Lightly grease a large baking sheet or pizza stone with olive oil.
3. Roll Out the Dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it out to a large oval or rectangle, about 1/4 inch thick. Transfer the dough to the prepared baking sheet.
4. Top with Onions: Spread the caramelized onions evenly over the dough, leaving a small border around the edges.
5. Arrange Anchovies and Olives: Arrange the anchovy fillets in a lattice pattern over the onions. Scatter the halved olives around the anchovies.
6. Bake: Bake for 20-25 minutes, or until the crust is golden brown and the toppings are heated through.
7. Garnish and Serve: Remove the pissaladière from the oven and let it cool slightly before garnishing with fresh thyme sprigs (if using). Slice and serve warm or at room temperature.

Tips for the Best Pissaladière

• Use High-Quality Ingredients: The better the quality of your ingredients, the better your pissaladière will taste. Use good-quality bread flour, olive oil, anchovies, and olives.
• Don’t Rush the Onions: The key to a great pissaladière is perfectly caramelized onions. Be patient and allow them to cook slowly over low heat until they are deeply golden brown and sweet.
• Adjust the Saltiness: Anchovies and olives are both quite salty, so be mindful of the amount of salt you add to the onions. Taste as you go and adjust accordingly.
• Add a Touch of Heat: For a little extra kick, you can add a pinch of red pepper flakes to the onions or drizzle a little chili oil over the finished pissaladière.
• Experiment with Toppings: While traditional pissaladière features only onions, anchovies, and olives, you can experiment with other toppings, such as roasted garlic, sun-dried tomatoes, or capers.
• Make it Ahead: The caramelized onions can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it easier to assemble the pissaladière on the day you want to serve it.

Variations on the Classic Pissaladière

While the traditional recipe is a masterpiece in itself, there are numerous ways to adapt and personalize your pissaladière. Here are a few ideas to inspire your culinary creativity:

• Pissaladière with Tomatoes: For a slightly more pizza-like experience, add a layer of thinly sliced tomatoes under the caramelized onions. This adds a touch of acidity and sweetness that complements the other flavors.
• Pissaladière with Goat Cheese: Crumble goat cheese over the caramelized onions before baking for a tangy and creamy twist.
• Pissaladière with Roasted Vegetables: Add roasted vegetables such as bell peppers, zucchini, or eggplant to the topping for a heartier and more colorful pissaladière.
• Pissaladière with Pesto: Drizzle pesto over the baked pissaladière for a burst of fresh, herbaceous flavor.
• Vegan Pissaladière: Substitute the anchovies with marinated artichoke hearts or sun-dried tomatoes for a vegan-friendly version. You can also use a vegan olive tapenade to mimic the salty, briny flavor of the anchovies. Nutritional yeast can add a cheesy flavor to the topping.
• Gluten-Free Pissaladière: Use a gluten-free flour blend to make the dough for a gluten-free option. Ensure all other ingredients are also gluten-free.

Serving Suggestions

Pissaladière is delicious served warm or at room temperature. It makes a wonderful appetizer, light lunch, or addition to a buffet. Here are some serving suggestions:

• As an Appetizer: Cut the pissaladière into small squares or rectangles and serve as an appetizer with a glass of chilled rosé wine.
• For Lunch: Serve a slice of pissaladière with a side salad for a light and satisfying lunch.
• At a Picnic: Pissaladière is perfect for picnics, as it travels well and tastes great even when cold.
• With Soup: Serve a slice of pissaladière alongside a bowl of Provençal vegetable soup (soupe au pistou).
• With a Cheese Board: Add pissaladière to a cheese board for a savory and flavorful contrast to the cheeses.

Storing Leftovers

Leftover pissaladière can be stored in the refrigerator for up to 2 days. To reheat, warm it in a preheated oven at 180°C (350°F) for 5-10 minutes, or until heated through. You can also reheat it in a microwave, but the crust may become a bit soggy.

Pissaladière can also be frozen for longer storage. Wrap the cooled pissaladière tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To thaw, transfer the pissaladière to the refrigerator overnight. Reheat as directed above.

The Perfect Wine Pairing

The complex flavors of pissaladière call for a wine that can stand up to its intensity. Here are a few wine pairing suggestions:

• Rosé: A dry, crisp rosé from Provence is a classic pairing for pissaladière. The wine’s fruity and floral notes complement the sweetness of the onions and the saltiness of the anchovies.
• White Wine: A dry white wine with good acidity, such as a Vermentino or a Picpoul de Pinet, can also be a good match. The wine’s acidity will cut through the richness of the onions and the saltiness of the anchovies.
• Red Wine: A light-bodied red wine with low tannins, such as a Beaujolais or a Côtes du Rhône, can also work well. Avoid wines that are too heavy or tannic, as they can overpower the delicate flavors of the pissaladière.

Conclusion

Pissaladière is more than just a flatbread; it’s a taste of the French Riviera. With its sweet caramelized onions, salty anchovies, and briny olives, it’s a flavor explosion that will transport you to the sun-drenched shores of Nice. This recipe provides a comprehensive guide to creating your own authentic pissaladière at home. So, gather your ingredients, put on some French music, and get ready to embark on a culinary adventure. Bon appétit!