Pissaladière: Good Pizza, Great Pizza Recipe

Pissaladière is a savory tart from Nice in southern France, traditionally made with a bread-like crust, slowly cooked onions, olives, and anchovies. This version takes inspiration from Good Pizza, Great Pizza: it keeps the sweet onion base and salty toppings, while using a practical pizza dough for an easy, sliceable result.

Ingredients

1 pound pizza dough, homemade or store-bought (450 g), at room temperature
2 tablespoons olive oil, plus 1 teaspoon for the pan (30 ml, plus 5 ml)
2½ pounds yellow onions, thinly sliced (1.1 kg; about 6 medium onions)
½ teaspoon fine salt (3 g)
½ teaspoon dried thyme (about 0.5 g), or 1 teaspoon fresh thyme leaves (1 g)
1 bay leaf
¼ teaspoon freshly ground black pepper (about 0.5 g)
12 oil-packed anchovy fillets, drained (about 30 g), divided; or 2 tablespoons anchovy paste (30 g)
16 small Niçoise olives, pitted (about 45 g); Kalamata olives are a practical substitute, though fruitier and larger
1 tablespoon cornmeal or semolina for the pan (9 g), optional

Instructions

Take the dough out of the refrigerator about 30 minutes before shaping. Set an oven rack in the lower third and heat the oven to 425°F (220°C). Lightly oil a 9-by-13-inch (23-by-33-cm) rimmed baking sheet; sprinkle it with cornmeal or semolina if using.
Cook the onions while the oven heats. Warm 2 tablespoons (30 ml) olive oil in a large, heavy skillet or Dutch oven over medium-low heat. Add the sliced onions and salt, then stir to coat. Cook uncovered for 35–45 minutes, stirring every few minutes and lowering the heat if they begin to brown. The onions should be very soft, reduced, and golden, not crisp or deeply caramelized. Stir in the thyme, bay leaf, and black pepper for the final 2 minutes. Remove the bay leaf and let the onions cool for about 10 minutes so they do not make the dough soggy.
Stretch the dough into a rectangle roughly the size of the prepared pan. If it springs back, cover it and let it rest for 5 minutes, then continue stretching. Transfer it to the pan and gently press it toward the edges. Leave a slightly thicker rim if you like; avoid tearing the center.
Spread the cooled onions evenly over the dough, leaving a narrow border. Arrange the anchovy fillets in a loose lattice across the top, or dot the surface with small amounts of anchovy paste. Set an olive in each open space or at the crossings. The toppings are salty, so do not add extra salt.
Bake for 20–25 minutes, rotating the pan once, until the crust is browned underneath and crisp at the edges. If the bottom still looks pale, bake for another 3–5 minutes, checking often. Transfer the tart to a rack and cool for 5–10 minutes before slicing. Anchovies are already cured; this recipe does not require a separate seafood temperature check.

Tips

Give the onions enough time. Cooking them gently draws out moisture and develops sweetness; rushing them over high heat can burn the edges while leaving the centers watery. If liquid collects, keep cooking uncovered until it evaporates.
For a milder anchovy flavor, use half the fillets or spread anchovy paste thinly. To make the tart vegetarian, omit the anchovies and add a few extra olives; the result will be less savory and will not be traditional pissaladière.
Niçoise olives are small, dark, and traditionally associated with the dish. They can be difficult to find, so pitted Kalamata olives work well. Use fewer if they are large, and avoid heavily salted olives if possible.
Let the onions cool before topping the dough, and do not overload it. Too much moisture can leave the center soft. A metal baking sheet generally gives a crisper base than a thick glass dish.

Serving Suggestions

Serve pissaladière warm or at room temperature, cut into squares for an appetizer or wider slices for lunch. A green salad dressed with lemon and olive oil balances the rich onions and salty toppings. It also fits well on a picnic or buffet table; keep it out no longer than 2 hours at room temperature, or 1 hour if the temperature is above 90°F (32°C).

Variations

For a more traditional shape, press the dough into a 10-by-14-inch (25-by-36-cm) rectangle or a large round, keeping it fairly thin. Some regional and family versions use a bread dough rather than pizza dough, and the amount and arrangement of anchovies and olives vary. For a little extra aroma, add 1 tablespoon (15 ml) white wine to the onions and cook until fully evaporated. You can also finish the baked tart with a small handful of fresh thyme leaves.

Storage and Reheating

Refrigerate leftovers in a covered container within 2 hours of baking. They keep for 3–4 days in the refrigerator. Reheat slices on a baking sheet at 350°F (175°C) for about 8–12 minutes, until hot throughout and crisp at the base; a skillet over medium-low heat also works. For food safety, leftovers should reach 165°F (74°C) when reheated, checked with a food thermometer. Avoid repeated cooling and reheating. Freeze well-wrapped slices for up to 2 months for best quality, then thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Is pissaladière the same as pizza?
No. It is a Provençal onion tart with roots in Nice, usually topped with cooked onions, anchovies, and olives. Pizza dough makes a convenient base here, but the onion topping and restrained seasoning give it a different character.

Can I make the onion topping ahead?
Yes. Cook the onions up to 3 days ahead, cool them promptly, and refrigerate them in a covered container. Bring them closer to room temperature before assembling, or warm them briefly and let them cool so the dough does not become soggy.

Can I use puff pastry instead of pizza dough?
Yes, though the texture will be lighter and flakier rather than bread-like. Thaw the pastry according to its package directions, keep it cold while assembling, and bake on a lined sheet until puffed and deeply golden, following the package temperature guidance.

Do I need to cook the anchovies first?
No. Oil-packed anchovies are ready to eat and will warm in the oven. Drain them before arranging them on the tart; if using anchovy paste, spread it sparingly because its flavor and saltiness are concentrated.

How can I tell when the crust is done?
The top edges should be golden, and the underside should look browned rather than pale or damp. Carefully lift one edge with a spatula to check. If the top is ready but the base is still soft, move the pan to a lower oven rack for a few more minutes.

Can I serve it at room temperature?
Yes. Pissaladière is commonly enjoyed warm or at room temperature, which makes it convenient to serve ahead. For safety, refrigerate it within 2 hours rather than leaving it out for an extended gathering.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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