Pizza Topping Pissaladiere
Elevate your pizza game with a classic French twist in this irresistible Pizza Topping Pissaladière! This Provençal-inspired recipe swaps traditional pizza sauce for a luscious layer of caramelized onions, richly flavored with fresh thyme and black pepper. Anchovy fillets and briny black olives create a savory, umami-packed topping, beautifully arranged in a crisscross pattern for eye-catching appeal. Made with a simple homemade dough that’s crisp and golden from the oven, this dish is perfect as an appetizer, snack, or light meal. Whether served warm or at room temperature, this fusion of French and Italian flavors is sure to impress. Perfect for fans of rustic Mediterranean cuisine, this versatile Pissaladière is a must-try!
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 7 g active dry yeast
- 150 ml warm water
- 3 tbsp olive oil
- 1 tsp salt
- 4 large yellow onions
- 2 tbsp unsalted butter
- 2 tsp fresh thyme
- 12 pieces anchovy fillets
- 12 pieces black olives (pitted)
- 0.5 tsp freshly ground black pepper
Instructions
In a large bowl, mix the flour, yeast, and salt together. Add the warm water and 2 tablespoons of olive oil, and mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
While the dough is rising, prepare the topping. Peel and thinly slice the yellow onions. In a large skillet, melt the butter and 1 tablespoon of olive oil over medium heat.
Add the onions to the skillet, sprinkle with a pinch of salt, and cook on low heat for 25-30 minutes, stirring occasionally, until they are deeply caramelized and golden brown. Add the fresh thyme and freshly ground black pepper, and stir well.
Preheat the oven to 220°C (430°F). Lightly grease a baking sheet or line it with parchment paper.
Punch down the dough and roll it out into a rectangle or circle about 1 cm (1/2 inch) thick. Transfer the dough to the prepared baking sheet.
Spread the caramelized onions evenly over the dough, leaving a small border around the edges.
Arrange the anchovy fillets in a crisscross pattern over the onions. Place a black olive in the center of each diamond-shaped section created by the anchovies.
Bake in the preheated oven for 15-20 minutes, or until the crust is golden and crisp.
Remove the Pissaladiere from the oven and let it cool slightly before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4749 mg | 206% | |
| Total Carbohydrate | 259.3 g | 94% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 26.1 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 348 mg | 27% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1468 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
