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.
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
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!