Pissaladiere (Onion, Olive, and Anchovy Pizza)


Pissaladière is a pizza-like dish made in Southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in the Province of Imperia. It can be considered a type of white pizza, as no tomatoes are used. The dough is usually a bread dough thicker than that of the classic Italian pizza traditional topping consists of caramelized (almost pureed) onions, olives, garlic and anchovies. No cheese is used in France, however, in the nearby Italian town of San Remo, mozzarella is added.

Prep Time:
20 mins
Cook Time:
1 hr 25 mins
Additional Time:
2 hrs
Total Time:
3 hrs 45 mins
1 pizza


For the Crust:

  • 1 ¼ cups all-purpose flour

  • ½ teaspoon salt

  • ¼ cup cold unsalted butter, cut into 1/2-inch pieces

  • 2 tablespoons olive oil

  • 2 tablespoons water, or as needed

For the Filling:

  • 3 tablespoons olive oil

  • 2 ½ pounds onions, thinly sliced

  • 3 cloves garlic, minced

  • 1 small bay leaf

  • 1 teaspoon chopped fresh thyme

  • 1 tablespoon drained capers

  • salt and ground black pepper to taste

  • 20 large Niçoise olives, pitted and coarsely chopped

  • 16 anchovy fillets


  1. Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.

  2. Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf.

  3. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.

  4. Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.

  5. Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.

Cook's Note:

Dough and filling can be prepared 1 day ahead. Keep dough chilled. Cover and chill filling. Let dough soften slightly at room temperature before rolling out.

Nutrition Facts (per serving)

380 Calories
22g Fat
39g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 380
% Daily Value *
Total Fat 22g 28%
Saturated Fat 7g 35%
Cholesterol 29mg 10%
Sodium 765mg 33%
Total Carbohydrate 39g 14%
Dietary Fiber 5g 16%
Total Sugars 8g
Protein 8g
Vitamin C 15mg 75%
Calcium 92mg 7%
Iron 3mg 15%
Potassium 373mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love