Pissaladière is the French Riviera’s answer to pizza. No tomato sauce. Just sweet, caramelized onions, salty anchovies, and briny olives on a crispy, chewy crust. Umami overload. 30 minutes. Take a trip to Nice.
Serves 4-6.
Step-by-Step Instructions
Caramelize Onions
Heat olive oil in a large skillet over medium-low heat. Add onions and salt. Cook 20-25 minutes, stirring occasionally, until deep golden and sweet. Stir in thyme.
Preheat & Shape
Preheat oven to 450°F (230°C). Roll or stretch pizza dough into a 10×14 inch rectangle (or circle). Place on a parchment-lined baking sheet. Brush with olive oil.
Assemble
Spread caramelized onions evenly over the dough. Arrange anchovy fillets in a crisscross pattern on top. Scatter olives over the onions.
Bake
Bake 12-15 minutes until crust is golden and crisp.
Serve
Garnish with fresh thyme or parsley. Slice. Serve warm or at room temperature. French Riviera, no passport required.
Summary
Prep Time: 10 min | Cook Time: 35 min | Total: 45 min
Yield: 4-6 servings | Difficulty: Easy
Storage Notes
Fridge: 3 days. Reheat in oven or air fryer at 375°F for 5-7 minutes (crispy returns). Freeze: 3 months. Great for meal prep and French-themed dinners.
