Anchovy and Olive Pizza (Pissaladière)

Pissaladière is a traditional dish from the Ligurian cuisine, a region in Italy known for its delicious and flavorful recipes. This Anchovy and Olive Pizza is a savory treat that combines the briny flavors of anchovies and olives with a tender, golden crust.

Anchovy and Olive Pizza (Pissaladière)

Ingredients

  • 1 pound pizza dough
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 1 teaspoon sugar
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 12 anchovy fillets
  • 1/2 cup black olives, pitted

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Heat the olive oil in a skillet over medium heat. Add the onions, sugar, thyme, salt, and pepper. Cook, stirring occasionally, until the onions are caramelized, about 20 minutes.
  3. Roll out the pizza dough on a lightly floured surface to fit a baking sheet. Transfer the dough to the baking sheet.
  4. Spoon the caramelized onions over the dough, spreading them out evenly. Arrange the anchovy fillets in a crisscross pattern on top of the onions. Place the olives in the gaps between the anchovies.
  5. Bake in the preheated oven for 20-25 minutes, or until the crust is golden and the toppings are bubbly and fragrant.
  6. Remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
35g
Protein
12g
Fat
14g

Supplies

Baking sheet Skillet

Tools

Oven Rolling pin

Serving suggestions

Serve the Pissaladière as an appetizer or alongside a fresh salad for a light and satisfying meal.

Tips & tricks

For a vegetarian version, you can omit the anchovies and add extra olives for a flavorful twist.

Cost

$15