Pissaladiere is one of the most famous dish from Nice area. It certainly brings some sun from the South of France in your plate. The recipe gets its name from pissala – a word from Provencal dialect – referring to an anchovy and sardine puree which was spread on the onion tart.
French Pissaladiere – Provencal onion and anchovy pizza
Ingredients (4 servings)
- 350g/12.5oz red onions
- 250g/9oz bread/pizza dough (from the bakery)
- 8-10 marinated anchovy
- 30g/1oz black olives
- 1 tablespoon of sugar
- 1 tablespoon of olive oil
- 1 tablespoon of red wine vinegar
- 1 pinch of Provencal herbs
Peel and slice the red onions.
In a hot pan, slowly cook the onions in a little of olive oil. Add the sugar and cook for 7-8 minutes.
Increase to medium heat and pour the vinegar. Add 2-3 anchovy and cook for 3 more minutes. Remove from heat.
Preheat the oven to 220°C/430°F.
Place the dough on a flour-dusted surface. Use either in one piece to make one big pizza or cut in 4 pieces to make individuals’ (you might require more dough if making individual pizzas). Flatten the dough with your hand and then stretch it. I found this website makes a great description of how to stretch ia dough by hand : http://how-to-stretch-pizza-dough.blogspot.co.uk/.
Spread the red onions and place anchovy and olives. Sprinkle Provencal herbs.
Wait few minutes before cooking in the oven for 35 minutes until the crust edges are golden.