Aug 28, 2009

Pissaladière

 

I never think of Pissaladière as real pizza, it’s more like an onion pie to me. A Pissaladière is a white pizza originating in the south of France. It’s called white pizza because traditionally there’s no tomato sauce or cheese in it. What they do put in there are loads of onions. Delightfully sweet caramelized onions. That, and garlic. My kinda pizza, guys! But this is me and this is my version, so I do add tomato sauce. What can I say? I guess I like being rebellious.

I mainly serve this as a snack. You know, the type of food you toss on the table when you’re having friends over, are drinking lots of wine or cocktails and are discussing husbands, wives, backstabbing girlfriends, plastic surgery that went bad or even more fun; ex’s. Oh wait, I never do the cocktail thing; anything that looks shocking pink, bright blue or fluorescent green and is being served with little freaky umbrellas is suspect to me.

When I make pizza, I make the dough myself. When I make Pissaladière, it has to be fast and flavorful. So I use premade savory pie dough, or pizza dough and heck, even canned biscuit dough works. No, there is no shame in using premade ingredients every now and then! I refuse to be embarrassed about it. So in fact, I think I’m gonna flaunt it.

 

Ingredients:

4 frozen pie sheets
2 garlic cloves
1/2 a tsp rosemary
1/2 a tsp thyme
2 big tomatoes
1/2 can of diced tomatoes (14oz)
black & green olives
2 tbsp oil or butter
anchovy
pepper
salt

 

Directions:

Use 3 medium or 2 large onions. Peel them, cut them in half and slice them.

 

Also finely chop 2 medium sized garlic cloves.

 

Heat 2 tbsp oil or butter, add the onions, garlic, 1/2 a tsp rosemary and 1/2 a tsp thyme and a good pinch of salt and pepper.

 

Mix it all up, lower the heat and cook the onions for about 30 minutes. Until soft, sweet and slightly brown. If at any point you feel they become too dry, add a little more butter or oil, we don’t want to burn them.

 

In the mean time, wash and chop 2 big, juicy tomatoes and transfer them to a sauce pan. I don’t even take the skin off, just can’t be bothered by that.

 

Add 1/2 a can diced tomatoes, a really good pinch of salt, pepper and 1/2 to 1 tsp sugar, depending on how sweet you like your pizza sauce. This is a real basic sauce, though. Nothing fancy, no frills.

 

Bring the sauce a to a boil and simmer, over low heat, for about 15 minutes. No less than 15 minutes, though.

 

I grabbed a good handful of black and green olives. You can do all black or green as well. Coarsely chop them.

 

As soon as the onions are done, so is the sauce.

 

Here it is; frozen savory pie dough in all its glory. Told you I’d do it! Next, line a baking sheet with baking paper.

 

I’ve used 4 pie sheets, covered them with a generous amount of tomato sauce and top the sauce with the onions. Sprinkle the olives all over.

 

Now an authentic Pissaladière needs anchovy or else you’ll have taken out the pissala. Now I have to admit I’m not a really big fan of anchovy, not a big fan at all, so I’ll add a few small ones for flavor but I remove them after baking.

 

Bake the Pissaladière in a preheated oven at 400F (200C) for 20 minutes.

 

These are the best snacks ever. It’s slightly different from the more traditional snacks, I know, but it’s good and hearty. You gotta give it a try!


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    24 Comments »

    1. 1

      Mmmm, I love olives on pizza and I really love caramelized onions! I could just eat those straight from the pan. Hand me a fork!

      I’m not to thrilled about the anchovies though. ;-) In college I worked at an Italian restaurant that offered anchovies as a salad topping. I would always hate it when one of my customers ordered them and I’d seriously have to put on latex gloves to do the job. Ick! You’re brave!

      By the way, does the dough get nice and crispy on the bottom? I tried to make a quick pizza with these once, but it was soggy. I blamed the fresh mozzarella. It tried to blot it with a paper towel first, but it still got all watery in the oven.

      Lizzy on Aug 28, 2009 @ 9:44 am
    2. 2

      @Lizzy:

      It’s not my thing either. But as soon as I remove them after baking it does seem to add to the flavor. It gives a little saltiness to it.

      My dough is always nice and firm when I make them like this. But you’re right, it’s probably the mozzarella making the dough soaky.

      Kay on Aug 28, 2009 @ 9:50 am
    3. 3

      Yay! Another food mystery sorted out for me! As much as I love to cook, I hate making dough, but I wasn’t sure if there were premade dough options here, especially for pizza. Now I can make my white bean and artichoke pizza again — after I make this pissaladiere! I saw a recipe for mini ones recently and I’ve been tempted to make them. This post has put me over the edge in craving them!

      Alison on Aug 28, 2009 @ 10:35 am
    4. 4

      This sounds fabulous to me. I really love how you’ve added herbs to the onions.

      Kalyn on Aug 28, 2009 @ 1:43 pm
    5. 5

      This sounds really interesting, thank you for sharing!

      Liz Brooks on Aug 28, 2009 @ 2:40 pm
    6. 6

      I really like the sound and look of this. Thanks!

      Cindy on Aug 28, 2009 @ 2:41 pm
    7. 7

      Oh, just give me a couple of slices of this, a big fresh salad and a glass (or two or three) of wine and I’m a happy girl!!

      Lana on Aug 28, 2009 @ 3:03 pm
    8. 8

      I love different recipes. Our pie crust here in the states is mostly made of shortening (butter), flour, salt, & ice cold water to make a flaky crust. The dough that you use reminds me of the crust on the Scottish meat pies that I’ve had at some festivals here. I’ve seen recipes for the pies & that the dough is a hot water pastry. I was wondering what kind of dough would be better if I were to make the pissaladiere?

      Andilynn on Aug 28, 2009 @ 3:14 pm
    9. 9

      If you don’t really love anchovies, another option for getting the saltiness but not the overwhelming anchovy flavor is to mash up a small one in with either the tomato sauce or the onions. You can’t see it in the final dish, and you’re not going to get one massive bite of gross anchovy, just a subtle bit of it throughout. I am not into the anchovy, but this method has brought me around.

      laura k on Aug 28, 2009 @ 4:09 pm
    10. 10

      I <3 pizza! and i can NEVER get enough caramelized onions or olives, and unlike most people, i like anchovies! but my favorite part is that i don't have to wait forever to make the crust! definitely making this the next time i have friends over! thanks kay!

      raj on Aug 28, 2009 @ 4:18 pm
    11. 11

      ok, for some reason, im not able to post comments, but i can’t stop smiling bcs you posted this recipe, so im trying one last time! thank you! love pizza, onions, olives and even anchovies! but the best part, i feel is the crust, so quick! :)

      Raj on Aug 28, 2009 @ 4:32 pm
    12. 12

      Way better than delivery!! hehehe – Really looks so wonderful and light.. Great combination of flavors.. I agree with Lana give me a few of these a salad and a big glass or 5 of wine!! Happy Friday Kay!!

      Cathy on Aug 28, 2009 @ 5:43 pm
    13. 13

      ohhhhh! this pizza looks amazing! it will be great for us especially since my husband doesn’t eat cheese!

      Rema on Aug 28, 2009 @ 6:13 pm
    14. 14

      @Raj:

      No clue what that was, but your comment ended up in the awaiting approval section.

      Kay on Aug 28, 2009 @ 6:34 pm
    15. 15

      :) well, i ended up saying the same thing twice! guess it was one of those weird technical glitches that happen…

      Raj on Aug 28, 2009 @ 9:43 pm
    16. 16

      OHHH that looks soo yummy! Well minus the anchovies tho! And those onions………………

      Will try soon.

      Kath on Aug 29, 2009 @ 3:39 pm
    17. 17

      Your photos are stunning! The salty, savory toppings appeal to me and I think there’s absolutely no shame in using good-quality pre-made ingredients.

      Cookin' Canuck on Aug 30, 2009 @ 1:39 am
    18. 18

      I’ve never commented on your site before, but I had to chime in to agree: This looks FABULOUS! Thanks for sharing!

      sarah on Aug 30, 2009 @ 5:41 am
    19. 19

      Oh that looks so good. I love olives! So easy too! thanks for the recipe

      Spruce Hill on Aug 30, 2009 @ 7:03 pm
    20. 20

      OH MY !!! This is exactly my fav combination of flavours.. olives, anchovies and tomatoes. Too bad the hubs hates olives & anchovies – all the more for me :D. I’ll have to make this to take to work in my lunch.

      medstudentwife on Aug 31, 2009 @ 11:30 am
    21. 21

      Hoi Kay,

      Dit is weer zo goed te doen en ook zo lekker! En ik ben juist wel een fan van ansjovis. Ik kan, als liefhebber, niet begijpen dat mensen het niet lekker vinden! gek he! Ik doe het ook in de Ceasar Salad. Dat is zooooooooooo yummie! Anyway. Je uitleg is weer perfect. Bedankt!

      Groetjes
      Ellen

      ellen on Sep 2, 2009 @ 12:51 am
    22. 22

      Kay
      Just love yr recipes, texts and pics!
      I’ll try these pissaladiere this weekend!

      Fernanda on Sep 4, 2009 @ 3:38 pm
    23. 23

      As always, this looks mouthwatering.

      TheWoman on Sep 10, 2009 @ 5:14 pm
    24. 24

      As an experimental possibility, I wonder if you could blend the anchovies in … they are the sort of thing that are very powerful on their own, but cooked into a sauce the strong flavour disappears and it just leaves a bit of depth and meatiness and umami to your dish. I’d be tempted to try including them in the tomato sauce, see how that went. Worcestershire sauce is based on anchovies; you could just add a dash of that and see how it went.

      Jenny on Sep 10, 2009 @ 6:43 pm

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