Pissaladiere Pizza

The history of the pissaladière is closely linked to that of pissalat. The dough is usually a bread dough thicker than that of the classic pizza margherita and the traditional topping usually consists of caramelised onions black olives and anchovies. Pissaladière is as much anchored in the heritage of the cuisine of nice nissarde as the salade niçoise the fougasse the daube or the ratatouille.

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Meanwhile make the pissaladière topping.

Pissaladiere pizza. Pissaladière is the ultimate in french street food. Reduce flame to low add brown sugar and continue to cook for about 50 minutes. The onions on top are caramelized and sautéed with chopped anchovies then simply placed on the dough to bake.

The pissalat is a purée of salted fish which gave its name to the specialty nissarde. La bonne vie is sitting on a blanket with a slice of pissaladière and a glass of chilled crisp white wine. It is considered to be the genoa pizza.

In a hot pot or dutch oven add butter and olive oil. Using my almost instant pizza dough it s easy to make for a meal or to serve sliced as an appetizer. No your eyes are not deceiving you.

This sure looks like pizza and it s also most definitely french. Today s recipe of pissalandrea or pissaladière is originating from liguria italy and more particularly from genoa. Place the dough in a clean bowl cover with cling film and set aside in a warm place for 45 minutes 1 hour or until it has doubled in size.

Heat the olive oil in a large saucepan over a low heat. A pissaladière is a french style pizza made with onions anchovies and olives. Pissaladière is a culinary specialty originating from liguria now also typical in southeastern france.

It is often compared to pizza. Because it is wonderful served both warm and at room temperature it makes perfect picnic fare. Sprinkle in the thyme and some salt and pepper then tip in the tomatoes and stir well.

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