Pissaladière ( Southern French “Pizza” Recipe)

Name: Pissaladière (Southern French “Pizza”)
Prep time: 60 min
Cook time: 115 min
Total time: 475 min
Yield: 12
Ingredients: 1 1/4 cups warm water; 1 package “rapid rise” dry active yeast; 1 tablespoon olive oil, plus more for greasing parchment; 3 cups all purpose flour; 1 1/2 teaspoons kosher salt; 4 ounces olive oil-packed anchovy filets; 2 tablespoon olive oil; 4 tablespoons unsalted butter; 5 large yellow onions - peeled, halved, and thinly sliced; 1/2 teaspoon kosher salt; 6 fresh thyme sprigs; 2 tablespoons sherry vinegar; 1/4 teaspoon freshly ground black pepper; 20 olives, rinsed well, and cut in half; thyme

Cook Time: 115 minutes

Ingredients

This recipe yields 12 servings. Ingredient amounts adjust automatically, but cooking times remain consistent. Note: Not all recipes scale perfectly.

Dough

1 1/4 cups water
1 teaspoon dry active "rapid rise" yeast
1 tablespoon olive oil, plus extra for greasing parchment
3 cups all-purpose flour
1 1/2 teaspoons kosher salt

Pissaladiere Topping

4 ounces olive oil-packed anchovy fillets
2 tablespoons olive oil
4 tablespoons unsalted butter
5 large yellow onions, peeled, halved, and thinly sliced
1/2 teaspoon kosher salt
6 fresh thyme sprigs
2 tablespoons sherry vinegar
1/4 teaspoon freshly ground black pepper
20 pitted Kalamata or Nicoise olives, halved lengthwise
Finely chopped chives, for garnish (optional)

Directions

Prepare the dough: In a large bowl, combine water and yeast, and let sit for 10 minutes. Stir in olive oil, flour, and salt, then knead for about 4 minutes until a sticky, elastic dough forms. Cover and let rise in a warm place until doubled in size, approximately 1 hour.
Punch down the dough and transfer to a floured surface. Form into a smooth ball. Grease a sheet of parchment with olive oil and place dough on it. Grease another parchment sheet and place on top. Press with hands into a rectangle, then roll out to cover most of the parchment.
Preheat oven to 450F (235C). Place dough with parchment sheets onto a baking sheet. Remove top parchment and prick dough all over with a fork. Bake for 10 minutes, then cool on a wire rack and set aside.
Prepare anchovies: Place fillets in a bowl with 4 cups of cold water. Gently separate fillets and soak for 1 hour, changing water halfway if desired. Drain and pat dry with paper towels.
Caramelize onions: In a heavy-bottomed pot, heat butter and olive oil over medium-high heat. Add onions and salt, tossing occasionally until they start to collapse. Reduce heat to medium, cover, and cook for 10 minutes. Uncover, reduce heat to medium-low, and cook, stirring occasionally, until light golden brown (about 1 hour). Stir in thyme, sherry vinegar, and black pepper. Optionally, add a few anchovy fillets for extra flavor. Cook 10-15 minutes more, then remove from heat and let cool.
Preheat oven to 450F (235C) again. Line a baking sheet with parchment and lightly grease with olive oil. Place the baked dough crust on the sheet. For crisp edges, brush the outer 1-inch border with olive oil.
Spread caramelized onions evenly over the crust, leaving a small border. Arrange half of the anchovies in diagonal rows, then place the remaining anchovies in opposite diagonal rows to form a grid. Place an olive half in each space formed by the anchovies.
Bake until edges are golden brown and the bottom is firm, about 25 minutes. Cool for 5 minutes before cutting into squares. Optionally garnish with chopped chives and serve warm.

Chef's Notes

Pie crust or frozen puff pastry can replace homemade dough, following the same steps.
Fresh marinated anchovies (boquerones) may be used instead of oil-packed anchovies.

Nutrition Facts (per serving)

Calories: 231
Total Fat: 9g (12%)
Saturated Fat: 3g (16%)
Cholesterol: 18mg (6%)
Sodium: 609mg (26%)
Total Carbohydrates: 30g (11%)
Dietary Fiber: 2g (7%)
Total Sugars: 3g
Protein: 7g (14%)
Vitamin C: 4mg (4%)
Calcium: 49mg (4%)
Iron: 2mg (13%)
Potassium: 183mg (4%)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient info is based on available data and may vary.

History and Origins of Pissaladire

Pissaladire is a traditional dish from the southern region of France, particularly the city of Nice and the surrounding Cte d'Azur. Its origins date back to the Middle Ages, influenced by both Mediterranean trade and local ingredients. The name "pissaladire" derives from the Occitan word peis salat, meaning "salted fish," referring to the anchovies that are central to the recipe. Originally, it was a simple peasant dish, made with a basic bread dough topped with onions, olives, and salted anchovies, providing a hearty and flavorful meal from limited resources.

Regional Characteristics

In its native region, Pissaladire is distinguished by the use of fresh, locally grown ingredients. The dough is typically thicker than Italian pizza, resembling more of a flatbread, and the topping emphasizes caramelized onions, aromatic herbs like thyme, and briny anchovies. Some variations include local olives, such as Nioise, and a drizzle of regional olive oil. In Provence, a touch of sherry vinegar is often added to the onions for depth of flavor. Unlike northern French adaptations, the southern style maintains a focus on simplicity and natural taste rather than heavy sauces or cheeses.

Differences from Similar Dishes

Pissaladire is often compared to pizza, but it is distinct in several ways. Unlike traditional Italian pizza, it usually contains no tomato sauce or cheese. The focus is on a savory combination of onions, anchovies, and olives arranged in a decorative, lattice-like pattern. While tarte l'oignon and other onion tarts exist in France, Pissaladire is unique for its specific anchovy preparation and the characteristic diagonal layout of toppings. Its flavor profile is more umami and slightly salty, unlike the sweet-savory balance of many other French tarts.

Where Its Traditionally Served

Pissaladire is commonly served as an appetizer or light lunch in bistros, cafs, and markets throughout southern France. It is also popular as a picnic or snack food, thanks to its portability and robust flavor. In Nice, bakeries frequently sell individual slices or small rectangular portions, often enjoyed alongside a crisp white wine or a glass of local ros. It is sometimes served during festivals and local celebrations, highlighting its cultural significance as a regional specialty.

Interesting Facts

The original anchovies were heavily salted, requiring soaking to reduce saltiness before baking, a technique still used today.
The lattice pattern of anchovies and olives is not just decorativeit ensures even cooking and distribution of flavors.
Pissaladire has inspired modern adaptations worldwide, from vegetarian versions using caramelized vegetables to gourmet versions with additional herbs and cheeses.
Despite its close association with pizza, it remains a distinctly French dish, embodying Provenal culinary traditions.
Pissalat, a pure of anchovies and spices, was historically used as a seasoning for the tart, giving it its signature umami flavor.

FAQ about Pissaladière ( Southern French “Pizza” Recipe)

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can place it in an oven at 350°F (175°C) for 10-15 minutes until heated through.

Yes, you can freeze Pissaladière. Once cooled, wrap the flatbread tightly in plastic wrap and foil before freezing. It can be stored in the freezer for up to 1 month. To reheat, bake directly from frozen in a preheated oven at 350°F (175°C) for 20-25 minutes.

You can use fresh marinated anchovies (boquerones) as a substitute. Alternatively, anchovy paste or anchovies packed in salt can be used, but be sure to soak and rinse them thoroughly to reduce their saltiness.

While Kalamata or Nicoise olives are traditional, you can substitute them with any variety of black or green olives you prefer. Just ensure they are pitted and halved before using.

You can prepare the dough up to 24 hours in advance. After kneading, cover the dough with plastic wrap and store it in the refrigerator. Allow it to come to room temperature before rolling it out and proceeding with the recipe.

Yes, you can use pre-made pizza dough or even frozen puff pastry as a shortcut. Roll it out to fit the baking sheet, then follow the rest of the recipe for the toppings.

To prevent sogginess, ensure the dough is pre-baked for 10 minutes before adding the toppings. Also, be sure to drain the anchovies thoroughly after soaking, and avoid excess moisture from the caramelized onions.

Pissaladière can be served as an appetizer or a light meal. It pairs well with a fresh green salad, a side of olives, or a glass of white wine or rosé.

Yes! You can omit the anchovies and use vegetables like roasted bell peppers or mushrooms to create a vegetarian version of Pissaladière. Make sure to adjust the seasoning accordingly.

Yes, you can make a gluten-free version by using a gluten-free flour blend for the dough. Ensure that the flour blend includes xanthan gum or guar gum to help the dough rise properly.

Comments

Anna Adams

10/18/2024 05:48:01 PM

Delicious!!!

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