I have always been intrigued by Pissaladière. I had never eaten it, but I knew that it was something I would make someday. I have a vague memory of drooling over a Pissaladière recipe in one of my cookbooks long ago…
French Fridays with Dorie finally gave me the chance to make pissaladière! What would I do without FFWD to motivate me?
Pissaladière is a specialty of Nice. It is a bit like a pizza topped with slowly caramelized onions. The onions are flavored with thyme, bay leaf, and anchovies. The assembled pissaladière is topped with whole anchovies and Niçoise olives. And how do you pronounce pissaladière? Check it out: how to pronounce pissaladière.
I found my dough to be a little sticky and slack, so instead of rolling it out completely before transferring it to the pan, I rolled it out slightly then placed it in the pan and stretched it the rest of the way. Also, my onions took a lot longer to caramelize than the recipe suggested. I wanted them to cook nice and slow. Good thing I started early!
I liked the pissaladière! The thin, crispy crust was delicious. My husband and I both like caramelized onions, but we both agreed we could do without the whole anchovies and would use more olives.
French Fridays with Dorie is an online group cooking our way through Dorie Greenspan’s Around My French Table. If you have the book, join us! If you don’t have the book, I highly recommend it.
From Scratch 
Karen, I also went to a site to get the pronunciation! I felt so lame when I would try to tell my husband what I was making. Yours looks so wonderful. I put the anchovies on for the photos and then peeled them off…I am not an anchovy kind of girl! Have a nice weekend!
Your Pissaladiere looks delicious! Loved your post!
Happy French Friday!
I had that same problem with the dough, so that is why my shape turned out slightly irregular. I was surprised that we liked this as much as we did, especially with the anchovies. Your pissaladiere is beautiful and I am glad that you and your family enjoyed it. Have a wonderful weekend, Karen!
You had me at “carmelized onions” – then lost me at “anchovies” 😉 Bring on the olives!!! Yummy!!
More olives is never a mistake!
Stretching out the dough is an interesting solution. I did roll it out completely, but found I had to shape it a bit by hand when I transferred it to the baking sheet.
I wish I had thought of stretching the dough a bit! I will definitely make this recipe again, so I appreciate the tip. Your pissaladiere looks fantastic!
I totally googled how to pronounce it…
More olives = yum. Glad this was a hit for you.
Your pissaladiere looks great, Karen. I really wish I’d make the yeasted dough instead of using puff pastry. I’ll just have to make it again. More olives is a great idea.
I’m another one in team anchovy inside, not on top. Maybe someday I’ll work up to it. Great looking dough!
It is funny because Nana and I were literally in Nice a few weeks back…but I missed out on this dish entirely. I am sorry to say I even ordered pizza Margherita there. But I am confident (even though one day I promise to at least TRY an anchovie) it could have cost me a dinner, and I was hungry ! Yours turned out lovely and I am so happy you knew about this before the FF and got to make it yourself this week.