| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 55 min |
| Yield: | 4 servings |
Ingredients
- 6 medium onions, thinly sliced
- 3 tablespoons olive oil
- Kosher salt
- 3 garlic cloves, minced
- 3 tablespoons chopped fresh thyme leaves or 3 teaspoon dried thyme
- Freshly ground black pepper
- 8 anchovies, packed in oil
- 16 olives, pitted (recommended: nicoise)
- 1 pound fresh pizza dough
Instructions
- To make the onion filling:
- In a large saute pan, cook the onions with salt in 2 tablespoons olive oil over medium-low heat until very soft and caramelized, about 30 minutes. Add the minced garlic and thyme and cook for an additional 5 minutes. Season the onions with salt, and pepper, to taste. Cook’s Note: Slightly under salt to account for the salt from the anchovies and olives.
- To assemble:
- Preheat the oven to 425 degrees F.
- Stretch the dough into a long rectangle and place on a greased baking sheet. It should almost fit the size of the baking sheet. Spread the onion mixture on the dough, leaving a small border. Arrange the anchovies and olives decoratively over the onions. Brush the exposed dough with the remaining olive oil and bake in the hot oven until golden and cooked through, 15 to 20 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 506 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 15 g |
| Cholesterol | 7 mg |
| Sodium | 1091 mg |
| Serving Size | 1 of 4 servings |
| Calories | 506 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 15 g |
| Cholesterol | 7 mg |
| Sodium | 1091 mg |
Reviews
This recipe is top-notch. It is one of the very best and tastiest of all pissaladiere recipes on the web. I have lived in France for many years and have always loved the combo of onions and anchovies. In addition, I followed the recipe precisely and encountered no difficulties or mishaps.
This was great! I wasn’t sure about the anchovies so I only put them on half but they were fantastic. It was a nice alternative to the usual sauce and cheese pizza that we’re all used to. I added white wine to the onions so they took a lot longer to finish (about 50 min. I also added herb de providence to the thyme and I loved it. I’ll definitely make this again!
I loved this unique recipe. I had never had anchovies previously and let me tell you..I am now a fan. No need to hesitant, just try them. They add an element of earthy saltiness with a hit of the sea. I’ll admit I was skeptic of all the onions and had to use two pans to saute all of them, but all six are a necessity. Bon Appetite.
I loved the caramelized onions and olives and the whole idea of the tart, but my crust was soggy. Wish I knew what went wrong. I’d like to try it again.
This is a very good recipe Melissa, I will be making this over and over. Love your show!
I thought this was absolute horrible. Followed it to the letter, adding nothing but what was in the recipe. YUKKKK. Sorry melissa, you other stuff has been good.
This was great! I modified it to be vegan for a family member! I would like it more if the onion were cooked with a little white wine. Great! I will definately keep making it!
We made our own dough too.
Hi Sue,
I live in Lakewood, CA too and I get my pizza dough from a local Italian Restaurant/Deli (Foggias). I just request it a day in advance and they have it all ready for me – it cost a little over a dollar or so. Also, there is A1 Imports in San Pedro and they have tons of it ready to go at all times. Good luck finding it. I love this recipe – I’m making a couple for a party tomorrow. I’m gonna change it up a little, add some cheese, no anchovies, roasted red peppers, mushrooms, tomatos…You can pretty much use your imagination. Keep the onions tho cos that makes it!
I live in Lakewood, CA too and I get my pizza dough from a local Italian Restaurant/Deli (Foggias). I just request it a day in advance and they have it all ready for me – it cost a little over a dollar or so. Also, there is A1 Imports in San Pedro and they have tons of it ready to go at all times. Good luck finding it. I love this recipe – I’m making a couple for a party tomorrow. I’m gonna change it up a little, add some cheese, no anchovies, roasted red peppers, mushrooms, tomatos…You can pretty much use your imagination. Keep the onions tho cos that makes it!
No words to describe how good this recipe is … thanks Melissa. My family loves and eats every recipe you share. Leftovers are a thing of the past at my house when I am cooking your amazing recipes … keep them coming.
Absolutely delicious! I love Melissa! She cooks like most NORMAL cooks at home. I love her personality and her ability to connect with the normal cooks in the home kitchen. Melissas tips on saving money and still feeding her family connects with many of us who are struggling with finances and raising a family. I look forward to every program and try to make all of her recipes.I had to laugh at one posters comment about ripping off recipes from other chefs… I think every chef had “ripped off” the recipe for roasted chicken from Julia Child. Not quite sure about the idea of ripping off a recipe, sounds silly to me. Also, my mother always used a wooden cutting board for everything and both of my parents are still alive along with myself and my 5 sisters..amazing huh? : )