Pissaladire Pizza Provencal Recipes

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Provençal Onion Pizza image

Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies.

Provided by Martha Rose Shulman

Categories     dinner, pizza and calzones, main course

Time 1h15m

Yield One 12- to 14 inch pizza

Number Of Ingredients 11

3 tablespoons olive oil
2 pounds sweet onions, finely chopped
freshly ground pepper
3 garlic cloves, minced
1/2 bay leaf
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1 tablespoon capers, drained, rinsed and mashed in a mortar and pestle or finely chopped
1/2 recipe whole wheat pizza dough (see recipe)
12 anchovy fillets, soaked in water for five minutes, drained, rinsed and dried on paper towels
12 Niçoise olives


  • Preheat the oven to 450 degrees, preferably with a pizza stone inside. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic, bay leaf, thyme and pepper. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down to a golden brown puree. If they begin to stick, add a few tablespoons of water. Stir in the capers, then taste and adjust seasonings. If there is liquid in the pan, cook over medium heat, uncovered, until it evaporates.
  • Roll out the pizza dough and line a 12- to 14-inch pan. Brush the remaining tablespoon of oil over the bottom but not the rim of the crust. Spread the onions over the crust in an even layer. Cut the anchovies in half, and decorate the top of the crust with them, making twelve small X's and placing an olive in the middle of each X. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the onions are beginning to brown. Remove from the heat. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 503 milligrams, Sugar 8 grams


Pissaladière image

This is a gorgeous oniony tart made like a pizza - it makes a great starter or lunch, hot or cold.

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Main course, Starter, Supper

Time 2h15m

Number Of Ingredients 11

200g strong white bread flour
1 tsp salt
2 tsp easy blend dried yeast
150ml warm water
1 tbsp olive oil
4 tbsp olive oil , plus extra for drizzling
1kg onion , thinly sliced
a few sprigs of thyme
2 tomatoes , skinned and chopped
2 x 80g cans anchovy fillets, drained, fat ones halved lengthways
a handful of black olives


  • Tip the flour, salt and yeast into a bowl. Pour in the water, spoon in the oil and mix to a soft dough. Turn out on to a lightly floured surface and knead for 5 minutes until the dough is smooth and no longer sticky.
  • Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1¼ hours or until the dough springs back when pressed. Don't worry too much is it takes more or less time - it's not critical for this relaxed recipe.
  • While the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time.
  • Sprinkle in the thyme and some salt and pepper, then tip in the tomatoes and stir well. Cover and cook gently for 45 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid. Remove from the heat and leave to cool slightly.
  • Preheat the oven to 220C/gas 7/fan 200C. Lightly oil a shallow 23x33cm baking tin or tray. Knead the dough again briefly, then roll it out and press it into the tin. Don't leave it to rise again.
  • Spread the onion mixture over the dough, then arrange the anchovies on top, making a criss-cross pattern. Stud each window between the anchovies with an olive, then bake for 25-30 minutes until golden. Serve warm, cold or reheated, cut into squares.

Nutrition Facts : Calories 400 calories, Fat 1.4 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 15 grams carbohydrates, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 3.4 milligram of sodium


Classic Provencal Pissaladière image

A classic Provencal Pissaladière is a favorite French dish, no wonder when made of onion confit, puff pastry, anchovies, and olives.

Provided by Rebecca Franklin

Categories     Appetizer

Time 1h10m

Yield 10

Number Of Ingredients 12

2 tablespoons butter
6 yellow onions (chopped)
2 teaspoons demerara sugar (raw sugar)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
2 teaspoons balsamic vinegar
1 sheet Puff pastry (thawed)
20 canned anchovy fillets (drained)
20 black olives in oil (drained)
2 teaspoons extra virgin olive oil (preferably French)
2 teaspoons fresh thyme (chopped)


  • Gather the ingredients.
  • Preheat oven to 350 F.
  • Melt the butter in a large skillet over medium heat.
  • Add the onions and demerara sugar and sauté , frequently stirring, until the onions become tender and start to turn golden at this point, be very careful not to burn the onions as this can leave a very bitter taste to the whole dish.
  • Sprinkle the cooked onions with salt, pepper, and thyme.
  • Stir the mixture and transfer the skillet to the preheated oven.
  • Cook for 20 to 30 minutes, occasionally stirring, until the onions are wilted, very soft, and are a medium gold throughout, again check for burning.
  • Add the vinegar during the last 5 minutes of cooking.
  • Remove from the onions from the oven and set them aside to cool while preparing the pastry for the pissaladiere.
  • Raise the oven temperature to 425 F.
  • Press the thawed pastry into a rectangle on a 12-inch by 18-inch baking sheet, building it up a bit around the edges.
  • Spread the pastry with the onion confit, leaving 1 inch of dough uncovered around the edges of the pastry.
  • Arrange the anchovy fillets and olives on the pissaladière in a criss-cross pattern then place an olive into each rectangle pattern to make an attractive looking tart.
  • Bake the tart for 15 to 25 minutes in the center of the heated oven until the pastry has puffed up, turned golden, and crisped.
  • Remove the pissaladière from the oven and sprinkle the olive oil and fresh thyme across the hot surface of the tart.
  • Cut it into rectangles and serve very warm or at room temperature. Enjoy!

Nutrition Facts : Calories 291 kcal, Carbohydrate 22 g, Cholesterol 40 mg, Fiber 2 g, Protein 14 g, SaturatedFat 4 g, Sodium 190 mg, Fat 16 g, ServingSize Serves 10, UnsaturatedFat 12 g


Pissaladière image

Pissaladiere, a flatbread from the South of France, is a great recipe idea for the summer picnics since it can be eaten hot, cold than lukewarm.

Provided by Mike Benayoun

Categories     Appetizer

Time 2h

Number Of Ingredients 14

4 cups all-purpose flour
3 teaspoons active dry yeast
6 tablespoons olive oil
2 teaspoons salt
1¼ cup warm water
4 lb white onions (, thinly sliced)
4 cloves garlic
1 sprig thyme
1 bay leaf
½ teaspoon dried savory
1 sprig oregano
½ cup extra virgin olive oil
20 black olives
1 dozen anchovy fillets


  • Dilute the yeast in a little warm water.
  • Meanwhile, mix the flour with the salt, then add the yeast. Pour the warm water and mix.
  • Then, pour the olive oil and knead for 5 minutes until the dough is homogeneous and forms a ball that pulls away from the edges of the bowl.
  • Cover and allow to rest for an hour in a warm place.
  • In a large pan, cook the sliced onions, ​​in olive oil with the unpeeled whole garlic cloves, thyme, bay leaf, savory and oregano. Cook on low heat, stirring regularly for at least 1h30, until you get a kind of compote.
  • One hour into the cooking of the onions, spread the dough to the size of a baking sheet. Place the dough on the baking sheet and cover with a slightly damp cloth. Let rest for one hour.
  • Preheat the oven to 410 F / 210 C.
  • Remove garlic cloves and aromatic sprigs from the cooked onions. Add a very small of amount of salt (anchovies and olives are already salted). Spread the onions on the dough with a skimmer or slotted spoon to allow the oil to drain.
  • Decorate with filets of anchovy and black olives.
  • Bake in preheated oven for 20 minutes. Pour in a drizzle of olive oil (optional) and serve with a chill rosé wine.


Pissaladiere (Provencal Onion Tart) image

The Provencal pissaladiere is an oven-baked (pizza-like) focaccia or torta topped with caramelized onions, black Nicoise olives, and anchovies. A street food of Nice, it is often sold by street vendors or at local markets. It can also be served as an appetizer. It is believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy. The dough in this recipe rises for 1 to 1 1/2 hours. If a longer or overnight rise is more convenient, make the dough with 1/2 teaspoon of instant yeast and let it rise in the refrigerator for 16 to 24 hours. The caramelized onions can also be made a day ahead and refrigerated. Recipe requires use of a baking stone.

Provided by Member 610488

Categories     No Shell Fish

Time 1h15m

Yield 2 tarts

Number Of Ingredients 19

2 cups bread flour, plus extra for dusting work surface
1 teaspoon instant yeast
1 teaspoon table salt
1 tablespoon olive oil, plus additional oil for brushing dough and greasing hands
1 cup water, warm (about 110F)
2 tablespoons olive oil
2 lbs yellow onions, sliced 1/4 inch thick
4 garlic cloves
1/2 teaspoon table salt
1 teaspoon brown sugar
2 teaspoons balsamic vinegar
1 tablespoon water
1/2 teaspoon ground black pepper
1/2 cup nicoise olive, pitted, chopped coarse
8 anchovy fillets, rinsed, patted dry, chopped coarse
2 teaspoons fresh thyme leaves, minced
1 tablespoon marjoram leaves, minced (optional)
1 teaspoon fennel seed (optional)
1 tablespoon fresh parsley leaves, minced (optional)


  • In workbowl of food processor fitted with plastic dough blade (can use metal blade if necessary), pulse flour, yeast, and salt to combine, about five 1 second pulses. With machine running, slowly add oil, then water, through feed tube; continue to process until dough forms ball, about 15 seconds.
  • Generously dust work surface with flour. Using floured hands, transfer dough to work surface and knead lightly, shaping dough into ball.
  • Lightly oil 1 quart measuring cup or small bowl, place dough in measuring cup, cover tightly with plastic wrap, and set aside in draft-free spot until doubled in volume, 1 to 1 1/2 hours.
  • While dough is rising, heat oil in 12 inch nonstick skillet over high heat until shimmering but not smoking. Stir in onions, garlic, salt, and brown sugar and cook, stirring frequently, until moisture released by onions has evaporated and onions begin to brown, about 10 minutes.
  • Reduce heat to medium-low and cook, stirring frequently. After 15 minutes, remove garlic cloves, mince them and then return them to the pan, along with the balsamic vinegar. Stir and continue cooking for 5 more minutes, until onions have softened and are medium to golden brown. Off heat, stir in water; transfer to bowl and set aside.
  • When dough has doubled, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500°F.
  • Remove dough from measuring cup and divide into 2 equal pieces using dough scraper. Working with one piece at a time, form each piece into rough ball by gently pulling edges of dough together and pinching to seal. With floured hands, turn dough ball seam-side down. Cupping dough with both hands, gently push dough in circular motion to form taut ball. Repeat with second piece.
  • Brush each lightly with oil, cover with plastic wrap, and let rest 10 minutes. Meanwhile, cut two 20 inch lengths parchment paper and set aside.
  • Coat fingers and palms of hands generously with oil. Using dough scraper, loosen 1 piece of dough from work surface. With well-oiled hands, hold dough aloft and gently stretch to 12-inch length (like a very large breadstick). Place on parchment sheet and gently dimple surface of dough with fingertips. Using oiled palms, push and flatten dough into 14x8 inch oval.
  • Brush dough with oil and sprinkle with 1/4 teaspoon pepper. Leaving 1/2 inch border around edge, sprinkle 1/4 cup olives, 1 tablespoon chopped anchovies, and 1 teaspoon thyme evenly over dough, then evenly scatter with half of onions. Sprinkle with fennel seeds and marjoram, if using.
  • Slip parchment with tart onto pizza peel (or inverted rimless baking sheet), then slide onto hot baking stone. Bake until deep golden brown, 13 to 15 minutes. While first tart bakes, shape and top second tart.
  • Remove tart from oven with peel or pull parchment onto baking sheet; transfer tart to cutting board and slide parchment out from under tart. Cool 5 minutes; sprinkle with 1 1/2 teaspoons parsley, if using. Cut tart in half lengthwise, then cut crosswise to form 8 pieces; serve immediately. While first tart cools, bake second tart.


Pissaladière image

An anchovy-olive tart made with caramelized onions and pastry. A specialty of Nice, France - perfect as an appetizer for guests!

Provided by Beeta @ Mon Petit Four

Categories     Appetizer

Time 1h5m

Number Of Ingredients 10

1 cup all-purpose flour
1/4 tsp salt
10 tablespoons unsalted butter, cold and cubed
cold water
1 1/2 large onions, sliced
1 tbsp olive oil
1 tsp granulated sugar
3 anchovy fillets, chopped
6 in olives, black, kalamata, or green, pitted and sliced half
thyme or more anchovy fillets, optional, to garnish


  • In the bowl of a stand mixer, add the flour and salt. Mix with the paddle attachment on low speed just to combine.
  • Gradually drop in cubes of butter, with the mixer beating on medium-low speed. Once the butter clumps are no bigger than the size of peas, stream in cold water one teaspoon at a time until a compact dough forms. The dough should pull away from the sides of the bowl.
  • Wrap the dough in plastic wrap, pressing down on the dough to create a disc shape. Refrigerate for 30 minutes.
  • In a medium pan, add the olive oil and warm over medium heat. Add the onion slices and sauté until translucent.
  • Sprinkle the sugar all over the onions and cook until the onions have caramelized (about 10 to 15 minutes longer).
  • Turn off the heat and stir in the chopped anchovies. Temporarily set this mixture aside.
  • Preheat the oven to 400°F.
  • Roll the pastry dough out onto a lightly floured surface. Roll the dough out into an approximate 12" square. Trim off the uneven edges. Take a fork and prick all over the pastry, except for about a 1" border along the edges, which you'll leave bare.
  • Spread the onion mixture all over the prepared pastry square, leaving the border bare.
  • Bake the pissaladiere for approximately 25 minutes, or until the pastry is golden throughout. Top the pissaladiere with the sliced olives (and extra anchovies, optional) and bake for another minute.

Nutrition Facts : Calories 295 calories, ServingSize 6 Servings


Pissaladière image

Sweet, caramelized onions, briny anchovies and olives make the up the topping for this traditional Provençal tart. This version calls for a yeasted dough, which makes the tart somewhat like a pizza. But puff pastry, which Julia Child preferred, is also traditional, and quite a bit richer. If you'd rather use that, substitute a 12- to 16-ounce package for the yeast dough, and bake the tart at 375 degrees until the bottom and sides are golden brown, about 20 to 25 minutes. Pissaladière makes great picnic fare, in addition to being a terrific appetizer or lunch dish. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     brunch, dinner, lunch, pies and tarts, appetizer, main course

Time 2h30m

Yield 8 servings

Number Of Ingredients 12

18 anchovy fillets, or to taste
1/4 cup olive oil
3 pounds/about 1.4 kilograms onions, thinly sliced
1 clove garlic, grated on a Microplane or minced
1 teaspoon thyme leaves, chopped
1/2 teaspoon fine sea salt
1/4 cup Niçoise olives, pitted or not, or to taste
1 1/2 teaspoons active dry yeast
2/3 cup warm water
3 tablespoons olive oil
2 cups/250 grams all-purpose flour
1 1/2 teaspoons fine sea salt


  • Make the filling: Finely chop 2 of the anchovy fillets. Heat oil in a large skillet over medium heat. Add onions, garlic, thyme and chopped anchovy, then cover pan and cook, stirring occasionally, for 20 minutes. Reduce heat to medium-low, stir in salt, and continue cooking for 25 minutes, stirring occasionally. The onions should be pale golden and very soft; lower the heat if they start to turn dark brown at the edges or stick to the skillet. Use your judgment on timing: Look to the color of the onions to tell you when they're done. Remove from heat and cool completely before using.
  • Meanwhile, make the dough: In a medium bowl, sprinkle dry yeast over warm water. Let stand until foamy, about 5 minutes, then add oil. In a large bowl, whisk together flour and salt, then stir in yeast mixture with a wooden spoon until combined. Turn bowl's contents out onto a floured surface and knead until uniform and elastic, 3 to 5 minutes. (Flour your hands if necessary to keep dough from sticking.) Transfer dough to an oiled bowl, flip the dough over, cover bowl with a damp cloth and let rest in a draft-free place for 1 hour.
  • Lightly oil an 11x17-inch rimmed baking sheet. Working on a floured surface, roll dough into an 11x16-inch rectangle, then transfer it to the oiled baking sheet and press the dough to the sides. Cover with a damp cloth and let rest for 30 minutes.
  • Heat the oven to 400 degrees. Spread cooked onions evenly over dough, and top with remaining anchovies and olives. Bake until edges and underside are golden brown, 20 to 25 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 574 milligrams, Sugar 7 grams


Pissaladière (pizza provencal) image

This is the old fashioned recipe which uses few yeast and no salt in the dough. If you prefer the dough with salt, add 1/2- 3/4 teaspoon salt to the dough (or to taste). If you want a fast rising dough, you can add 20 grams of yeast or 1 package of dry yeast.

Provided by Marion Wilting

Categories     Pizza

Time 2h50m

Number Of Ingredients 13

500 g plain flour
1 egg
2 Tbsp olive oil
10 ml lukewarm water
5 g fresh yeast (or 1 teaspoon dry yeast)
4 garlic cloves
2 kg onions
8 anchovy fillets
100 g black olives
4 Tbsp olive oil
1 sprig thyme
salt, to taste
pepper, to taste


  • 1. Make a dough out of the first 5 ingredients (flour to yeast), cover and let rise in a warm place for 1-2 hours
  • 2. Meanwhile peel and finely slice onions, saute with 3 tbsp. olive oil, garlic and thyme and salt and pepper to taste on slow heat for 1-2 hours (all liquid should be evaporated and only the browned onions should remain)
  • 3. Preheat oven to 200°Celsius (390°F).
  • 4. Roll out the dough on a baking tray, it should be only about 1/2 inch thick
  • 5. Distribute the onions on the dough, top with anchovy fillets and olives and bake 30 minutes


Pissaladiere image

Provided by Ina Garten

Categories     appetizer

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 15

1/4 cup good olive oil, plus extra for brushing
2 pounds yellow onions, halved and sliced 1/4-inch thick
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 whole cloves garlic
1 1/4 cups warm (100 to 110 degrees F) water
2 envelopes dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt
Cornmeal, for baking
12 to 18 anchovy fillets
12 French black olives, preferably oil-cured, pitted


  • For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.
  • Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.
  • Preheat the oven to 450 degrees F.
  • Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10 by 15-inch rectangle and place it on a baking sheet sprinkled with cornmeal.
  • Spoon the onion topping onto the dough, leaving a 3/4-inch border all around. Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board.

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2016-06-01 1. Make the dough: In the bowl of stand mixer fitted with a dough hook attachment, combine the heated milk with the yeast and the sugar. Let sit until starting …
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  • Meanwhile, prepare the topping: In a large skillet, melt the butter over medium heat. Add the onions, thyme and bay leaves, and cook, stirring often until soft and golden brown, 35 to 40 minutes. Season with salt and pepper. Transfer to a bowl and let cool slightly, then discard the herbs.
  • Transfer the dough to a greased baking sheet and press to fit the entire surface of the pan. Spread the onion mixture on top, then arrange the olives and anchovies. Lightly cover in plastic wrap and let proof until puffed, another 30 minutes. Preheat the oven to 400º.
  • Transfer the tray to the oven and bake until golden brown, 25 to 30 minutes. Let cool completely, then slice and serve.

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2016-06-23 Preheat oven to 350°F. Melt the butter in a large skillet over medium heat. Add the onions and Demerara sugar and sauté, stirring frequently, until the onions …
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Cuisine French, Provencal
Category Appetizer, Lunch Dish
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Total Time 1 hr 15 mins
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  • Sprinkle with salt, pepper, and thyme and mix well. (Do not be tempted to add additional salt - both the anchovies and the olives bring plenty of salt to the recipe.)

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2010-05-31 This recipe makes enough dough for 2 Pissaladières. I made one Pissaladière and then I used the second crust for a pizza topped with pizza sauce, sundried tomatoes, prosciutto, and mozzarella. If you want to do the same, half the Pissaladière topping ingredients and create your favorite pizza with the second crust. Two pizzas/tarts was enough for 4 to have 2 large quarters. You could …
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Pissaladiere—Provencal Pizza. PUBLISHED MARCH/APRIL 2004. SERVES 8 to 10 as first course (Makes 2 tarts) WHY THIS RECIPE WORKS. For our pissaladiere recipe, we wanted a dough with a crackerlike exterior, a chewy crumb, and the structure to stand up to heavy toppings. Kneading the dough in the food processor gave it these characteristics. To prevent the caramelized o... Read More. …
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The Provencal pissaladiere is an oven-baked (pizza-like) focaccia or torta topped with caramelized onions, black Nicoise olives, and anchovies. A street food of Nice, it is often sold by street vendors or at local markets. It can also be served as an appetizer. It is believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy. The dough in this recipe ...
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