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.
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
- Preheat the oven to 400°F (200°C).
- 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.
- Roll out the pizza dough on a lightly floured surface to fit a baking sheet. Transfer the dough to the baking sheet.
- 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.
- Bake in the preheated oven for 20-25 minutes, or until the crust is golden and the toppings are bubbly and fragrant.
- 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