Pisaladier (Pissaladiere)

Submitted by enr on 05 Mar 2012
8 red onion
160 g anchovies in sunflower oil
5 tbsp olive oil
3 sprigs fresh thyme
20 olives - black (Kalamata or Nicoise)
2 tbsp balsamic vinegar
1 tsp ground black pepper
# Dough:
800 g puff pastry
# or
400 g flour
3-4 tbsp olive oil
1 tbsp salt
7 g dry yeast
200 ml warm water
Pisaladier (Pissaladiere)
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For topping: Heat the olive oil in a large pan medium heat. Add sliced ​​onion and season with pepper. Add 2 tbsp balsamic vinegar, put the lid and let the onions slowly simmer for about 45 minutes, stirring occasionally. Remove the lid and continue cooking until the water evaporates and the onions are caramelized. Remove from heat and set aside. The base of the pizza: If you use puff pastry - in a rectangular tray spread puff dough and spread the onion mixture on top. Arrange olives and anchovy fillets over the onions, add fresh thyme. Bake in oven at 220 C until the crust is baked - for 20-30 minutes. Serve warm or cold cut into pieces. If you are using kneading dough: Dissolve the yeast in 1 cup warm water in a small bowl, let stand for 5 minutes, then add the olive oil. Mix flour and salt in a medium bowl, add the yeast mixture and stir with a wooden spoon, if necessary, may add more water until the ingredients are well mixed. Kneading dough on a lightly floured work surface for several minutes until a smooth, firm and elastic dough. Shape dough into a ball, then place in a buttered medium bowl and cover with a damp cloth. Let dough rise in a warm place for about 1 hour. Roll out the dough on a floured surface to a thin rectangle. Transfer the dough on a board or baking sheet sprinkled with cornmeal. Cover the dough with a damp cloth and allow to stand for 30 minutes. Heat a flat stone in the oven. Remove the towel from the dough and spread the onion mixture on top. Arrange olives and anchovy fillets over the onions, add fresh thyme and slide the dough onto the hot pizza stone. Bake in the oven until the crust is baked - for 15-20 minutes. Serve warm or cold cut into pieces. * The size of the dough is not specified, but must be done thin crust whose thickness is 2 times smaller than the thickness of the topping to make it crispy. * Pissaladière is etc. French white pizza with onions and anchovies. An around the town of Nice in southern France. You might think that the name is a fun way to suggest that this is pizza, but in fact the name of this pizza or tart (if using puff pastry) comes from the Provencal word for fish paste: pissala. * Pissala wrinkled, crushed salted fish (blanchaille or Palaia - small Mediterranean fish) with spices (garlic, thyme, oregano, bay leaf) in olive oil. Due to a ban on fishing of this fish, it can be successfully replaced by anchovies or sardines. * I used the anchovies and dried mackerel. I used Option 1 - Oil - puff pastry. Instead of small olives kalamata put green olives with anchovies. Finally baking sprinkled with Grana Padano. * Lk must cook for long enough to give a soft texture (90 minutes to 2 hours and 30 minutes, depending on the variety) and avoid browning. You could say that you need to get confit. * There Italian version - Piscialandrea. An 16th century. In one legend, the authorship of this pizza is attributed to the famous sailor Andrea Doria (as in pizza there are tomatoes in addition anchovy fillets as garlic and butter).
2 users
05 Mar 2012


Mmm ... sounds great, go to Favorites and will try very soon if I products now would it began :) I did not realize just how to cook the onions in preparation wrote 45 minutes and then open until water evaporates (which I think will happen relatively quickly? ) And in the comments written 90 minutes to 2 hours and a half?

remark was copied from the original recipe - I have not seen what the unit is 2 livres and a half onion, but I guess that it is a greater amount. I personally prepared the given amount of onions at low levels to cook for 45 min. And then boil off the water for about 10 minutes. For caramelized onions in some variants wrote to plug and spoon brown sugar, but it is very sweet. Trial! :). Balsamic vinegar is sufficient for the caramelization.

libretto is a unit of weight equal to 453, 592 g. Used in frrenskogovoryashtata part of the Canada-Quebec.

which was performed today - very tasty, as expected, thanks for the recipe :) Instead of puff dough kneaded as option 2 and raztochih a thin, olive with pepper inside and lack of thyme put a little basil. I do not do like anchovies, first try and had higher expectations, but Paul liked it a lot.

With anchovies becomes very tasty long as it is moderate, often do pizza by this method.

xevi, chi glad you liked it. The base has become *textbook* - thin and crispy guess. For those who do not like fish, I suggest option with mushrooms / I did it 3 weeks ago - with puff pastry / on the red onion ordered oyster mushrooms / torn lengthwise and fried with oil / blue cheese and processed cheese, thyme. It also superb.

ma_rri_na, was really thin and crispy base, but forgot to mention that I used the dough about 1/2 of the set to make it boring so thin in the baking pan from the oven (what I was turned into a pizza with ham :). Nor would she wrapped the rolled out dough with a damp cloth - I think it will stick. I liked the recipe, not only because it was delicious, but lighter than usual pizza - the dough is very thin, and even cheese is optional.

xevi, thanks to shared experience. I'm really grateful that someone did it and liked it. I've done it a few times, but only with puff pastry. Every time I tell myself that I will do the classic version and any time fall into a stalemate. I tried to give the original a classic recipe for pizza dough, not only recipe with puff pastry, which in many sites identified as Pisaladier. That is French, does not mean that the French use only shortbread. The French have a gorgeous bread and baguettes.