Classic Pissaladière



Now that we’re on a roll with this dough, try a classic pissaladière. So simple … there’s not any cheese, but with all the rich, sweet onions and anchovies you don’t even notice. I learned to make this from Elizabeth David, my favorite cookbook writer. If you don’t know her, go straight to your local bookstore or Amazon and get her French Provençal Cooking. Traditional Provençal pissaladières were made with black olives, but there’s no reason you couldn’t use green or a mix. I read recently that anchovies packed in salt are infinitely better than tinned, but I’ve never seen them outside of French markets. If anyone has a source, I’d love to know about it. I can’t imagine, though, how this could be any better. I’ve seen friends fight over the last piece. SAM

1 tablespoon olive oil
2 medium sweet onions, thinly sliced
2 (10-inch) rounds flatbread dough (Rosemary Flatbread without the rosemary)
1 cup pitted black olives (or green or a mix)
2 ounces tinned anchovies, plus oil

Place a large pizza stone on the middle shelf of the oven and preheat to 550 degrees F.

In a covered chef’s pan over low heat, sweat the onions in 1 tablespoon oil until translucent, about 30 minutes.

Place the dough on two 12-inch rounds of parchment paper on two pizza peels or heavy baking sheets. Spread evenly with anchovy oil, then onions, then olives. Criss-cross with anchovies. One at a time, slide each pissaladière and parchment paper onto the stone and bake for 10 minutes or until browned. Slice with a pizza cutter.
Makes two 10-inch pissaladières.


One Response to Classic Pissaladière

  1. Stephen says:

    Salt-packed anchovies are widely thought to be best, but IMO Spanish anchovies in oil are as good as one could hope for. Here’s an article discussing it in more detail:

    The Ortiz brand pictured there can be ordered from numerous American distributors; just Google for it. I get mine from

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