French

Pissaladière

“The sweet caramelized onions meet the briny depth of anchovies on a crisp crust, evoking the sun-drenched essence of the Côte d'Azur.”

wheat flour

Olive Oil

Onion

Anchovy

Garlic

Thyme

French·Provençal

Medium1.5 hours

Where it comes from

Pissaladière hails from Nice, nestled in the Provence-Alpes-Côte d'Azur region, where the terroir of olives and anchovies from the Mediterranean Sea shapes the culinary identity. Traditionally, it is not a pizza but a tart that reflects the simplicity and depth of Provençal flavors with its use of local thyme and bay leaves.

On the Palate

What goes into it

How it's made

1
Prepare the dough by mixing wheat flour with olive oil and a pinch of salt, kneading until smooth and elastic, then let it rest.
2
In a pan, slowly cook sliced onions in olive oil with garlic, thyme, and bay leaf until caramelized and deeply golden.
3
Roll out the dough into a thin rectangular shape and place it on a baking sheet.
4
Spread the caramelized onion mixture evenly over the dough, leaving a small border.
5
Arrange anchovies in a lattice pattern over the onions and scatter black olives across the top.
6
Bake in a preheated oven until the crust is crisp and golden.
7
Season with freshly cracked black pepper before serving warm or at room temperature.