Recipe for Pissaladière

Written by on June 1, 2020 in Gastronomy, Main Courses

Southern French style pizza called pissaladiere, bread dough base piled with onions, olives, anchovies

This delicious Provencal version of pizza is a firm favourite in Nice and the French Riviera.  It’s easy to make at home, is great for a snack or light meal, very moreish and goes well with a green salad or on its own or with a glass of chilled rosé…

Ingredients for a Pissaladière for 6

40g (1 ½ oz butter)

1 tablespoon olive oil
1.5kg (3lb 5 oz) onions, thinly sliced
2 tablespoons thyme leaves
1 quantity of bread dough – easy make recipe below
1 tablespoon olive oil
16 anchovies sliced in half
24 pitted olives (if you’re not a fan of olives you can use cherry tomatoes cut in half)

How to make bread dough

2 teaspoons baker’s yeast (15g/ ½ oz)
200g (2 cups) strong plain (all purpose) flour
½ teaspoon salt
3 tablespoons olive oil
125ml warm water

Sift the flour, add the yeast and salt and mix. Stir in the olive oil and lukewarm water and knead into a dough by hand or with a mixer. Leave to rest in a lightly oiled container for one hour.

Turn out on a lightly floured surface and roll into shape.

How to make Pissaladière

Melt the butter with the olive oil in a pan.

Add the thinly sliced onions and half the thyme.

Cover the pan and cook on a low heat for 45 minutes stirring from time to time. The onions should be soft but not brown. Season with salt and pepper and leave to cool.

Preheat oven to 200˚C (400˚F/Gas mark 6).

Roll out the bread dough and place in an oiled tin (34 x 26xm is ideal).

Brush the top of the bread with olive oil and spread the onions over the top.

Lay the anchovies in a lattice pattern over the onion and pop the olives in the lattice diamonds. Wash them in water if you like them less salty.

Bake for 20 minutes or until the dough is cooked and lightly browned.

Sprinkle the remaining thyme over and serve warm or cold, cut into squares.

More delicious southern French snack style dishes

Tapenade – tangy olives, perfect for spreading on bread
Pan Bagnat – Provencal style sandwiches
Fougasse – made with three cheeses!

Related Articles

Recipe for French Cheese Soufflé

Le Soufflé is considered a culinary masterpiece in France. The word soufflé comes from souffler – to breathe or to puff, and this dish takes puffing to an art form! The first time the recipe for a cheese soufflé was recorded was 1742 in Le Cuisine Modern by Vincent La Chapelle (modern for those times […]

Continue Reading

How to host a dinner party in true French style

Julia Girard-Gervois of TripUSAFrance organises amazing tours of France. Though she now lives in the USA, she loves to bring a taste of French style to her table. We asked Julia for her top tips to create a French flavour at home… French table style Always make sure that the dinner table is dressed before […]

Continue Reading

Pastis Gascon | Gascon Apple Pie

I’d never heard of this apple pie until I visited the beautiful area of Gers, AKA Gascony. Deep in the hear of rural southern France, it’s like the land that time forgot. Rolling hills, vineyards, orchards and lakes, peppered with tiny villages and medieval towns. It’s a land of plenty and famous for its speciality […]

Continue Reading

How to make classic French Sole Meunière

When the great American cook Julia Child first came to France – she wasn’t a cook. She was a curious visitor keen to sample all that France offered. And her first meal in a restaurant was in Rouen in Normandy in one of the oldest restaurants in France, La Couronne. She had sole meunière. And […]

Continue Reading

Recipe for Courgette Fritters | Zucchini Cakes

Courgette fritters, or zucchini cakes, depending on what side of the pond you’re on, are a really easy dish to make. They make for fabulous snacks and are just perfect with a glass of wine. They’re also good paired up with meat dishes or with tapas. We asked chef Nadia Sammut of the Michelin Star […]

Continue Reading


If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.