Classic Provençal Pissaladière

Transport your taste buds to the south of France with this classic Provençal Pissaladière. This quintessential French flatbread features a delicious combination of caramelized onions, anchovies, and olives, all set on a perfectly baked crust. Traditionally served as an appetizer with a chilled glass of rosé, this dish is perfect for impressing guests at any gathering.

Ingredients

🧅 4 large onions, thinly sliced
🧈 2 tablespoons unsalted butter
🫒 2 tablespoons olive oil
🍃 1 bay leaf
🍬 1 teaspoon brown sugar
🐟 10 anchovy fillets, chopped
🧂 Salt, to taste
🌿 2 tablespoons herbes de Provence
🧄 2 cloves garlic, crushed
🌱 Fresh herbs: thyme, rosemary, oregano
🌶️ Optional: crushed red chili pepper
🍞 Pizza dough (homemade or store-bought)
🫒 10-15 olives (green, niçoise, or kalamata)

Instructions

1- Prepare the Onions:

• On a cutting board, cut each onion in half, trim off both ends, peel, and slice thinly using a sharp knife or cleaver.

2- Caramelize the Onions:

• In a hot pot, melt the butter with the olive oil. Add the sliced onions and bay leaf. Cook on high heat for about 2 minutes, stirring well.
• Reduce heat to low. Sprinkle with brown sugar and continue cooking for about an hour, stirring and scraping the bottom every 5 minutes to prevent sticking.
• Toward the end of cooking, add chopped anchovies and season with additional salt if needed. Cook for a few more minutes and then transfer the caramelized onions to a plate to cool.

3- Prepare Herbed Oil:

• In a small bowl, mix herbes de Provence with the bay leaf, crushed garlic, and a handful of fresh herbs. Add a touch of crushed red chili pepper if desired.

4- Prepare the Dough:

• Deflate the pizza dough on a floured surface. Roll out into a medium-sized disc and let it rest for about 20 minutes.
• Preheat your oven to 550°F (290°C). Use an upside-down baking sheet lined with parchment paper to make it easier to slide the dough onto a hot pizza stone.
• Brush the entire surface of the rolled-out dough with herbed oil.

5- Assemble the Pissaladière:

• For a crispier base, pre-bake the dough for 2 minutes before adding toppings.
• Spread the caramelized onions evenly over the dough. Cut each anchovy fillet in half lengthwise and arrange them nicely across the onions.
• Scatter the olives over the top.

6- Bake and Serve:

• Bake in the preheated oven for about 8 minutes until the dough is golden brown and crisp.
• Serve warm or at room temperature, ideally with a glass of chilled rosé.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 4-6 as an appetizer
Equipment: Sharp knife or cleaver, Hot pot, Baking sheet with parchment paper, Oven

Cooking Tips:

• Use a sharp knife to slice onions quickly and reduce tearing.
• The caramelized onions can be made in advance and stored in the refrigerator for several days.

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Classic Provençal Pissaladière