Pissaladière
A Niçoise flatbread of slow-cooked sweet onions, anchovies and black olives on a crisp base, with a green salad.
- Cuisine
- Provençal · Nice
- Time
- 1 h total (20 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 1 lb pizza dough
- 3 yellow onions, thinly sliced
- 5 tbsp olive oil
- 1 tsp dried thyme
- 12 anchovy fillets
- 1/3 cup black olives
- 5 oz mixed salad greens
- 1 tbsp wine vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
Method
- Cook the onions in 3 tbsp of the oil with the thyme and salt over low heat for 30 minutes, stirring now and then, until very soft and golden.
- Heat the oven to 450°F. Stretch the dough into a rectangle on an oiled sheet pan.
- Spread the onions over the dough, lay the anchovies in a lattice and dot with the olives. Bake for 15–18 minutes, until the edges are crisp.
- Dress the greens with the last of the oil, the vinegar and pepper, and serve with squares of the pissaladière.
Diets and allergens
Fits: Pescatarian, Dairy-free
Free from: Milk, Egg, Peanuts and tree nuts, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Fish, Gluten, Sulfites, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 512 kcal
- Protein
- 13.5 g
- Carbohydrates
- 63.1 g
- Fat
- 23.2 g
- Fiber
- 4.9 g
- Sodium
- 1228 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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