Pissaladière is a delightful and aromatic dish hailing from the sunny region of Provence, France. Imagine a rustic pizza topped with a sweet, caramelized layer of onions, briny anchovies, and savory olives—a perfect culinary representation of southern French flavors. This dish is not only a fantastic way to showcase simple ingredients but also a perfect choice for casual gatherings, family dinners, or even as a light appetizer. My first encounter with Pissaladière was during a French cooking class, where the intoxicating aroma of caramelizing onions filled the air. It was an instant favorite, and I’ve been making it ever since!

Reasons to try it

If you’re looking for a dish that’s as easy to make as it is delicious, Pissaladière is your answer. This recipe is budget-friendly and makes use of common pantry staples, transforming them into something extraordinary. Additionally, the onion topping takes on a gentle sweetness as it caramelizes, balancing perfectly with the saltiness of the anchovies and olives.

I’ve served this dish at casual brunches and even holiday gatherings, and it always impresses. It’s hearty enough to be a main dish yet light enough to serve as a snack or appetizer. Plus, the recipe is flexible for those who may not be fans of anchovies; simply swap them out for something else.

"This Pissaladière blew my mind! The sweetness of the onions mixed with the briny anchovies was heavenly. Perfect for sharing!" – A happy home cook

Preparing Pissaladière

Making Pissaladière is a straightforward process and feels effortless once you get into the rhythm of it. To make this dish, you’ll start by slowly caramelizing the onions, which sets the stage for deep, rich flavors. Follow that up with a quick assembly and bake, and you’ll have a rustic French delight ready to serve in no time. Here’s how it comes together!

What you’ll need

To create this beautiful dish, gather these ingredients:

• 1 sheet pizza dough
• 1 kg onions, thinly sliced
• 2 tbsp olive oil
• 6 anchovy fillets
• 80 g black olives (Niçoise if possible)
• 1 tsp thyme
• Black pepper

For a twist, if you don’t have anchovies on hand or prefer not to use them, consider substituting capers for a touch of saltiness without the fish. You can also experiment with other olives if Niçoise aren’t available.