If you’re looking for a unique and flavorful twist on pizza that’s perfect for easy recipes and party snacks, you’ll love this southern French classic called Pissaladière. It’s a cheese-free flatbread loaded with rich caramelized onions, briny anchovies, and salty olives that combine to create a mouthwatering experience. This recipe, inspired by Food Wishes, is incredibly satisfying and surprisingly simple to make. Let’s dive into how to create this delicious treat step-by-step!
Step 1: Master the Caramelized Onions, the Star of Pissaladière
The heart of this dish is the caramelized onions, which bring a sweet, savory depth to every bite. For the best results, use large yellow onions. Here’s how to prepare them:
- Trim both ends of the onion, slice one side down, then peel off the skin.
- Cut the onion in half and place it flat side down.
- Slice across the onion fibers to help them break down into a jam-like consistency as they cook.
Cook four to five large onions in a big pot with a mixture of melted butter and olive oil over medium-high heat. Add a generous pinch of salt and stir well to draw out moisture.
Once the onions soften and slump, lower the heat to medium, cover, and cook for 10 minutes. Afterward, cook uncovered on medium-low heat, stirring occasionally, until the onions turn a light golden brown. Slow and steady cooking enhances their savory flavor, but if you’re short on time, medium heat with frequent stirring works too.
To finish, toss in fresh thyme (tied for easy removal), freshly ground black pepper, and optionally, two or three anchovy fillets for extra umami. Add a couple of tablespoons of sherry vinegar to balance the sweetness and richness. Stir and cook for another 10 minutes until the mixture looks glossy and jammy.
Step 2: Prepare Your Olives and Anchovies
The other essential flavors for this pizza-like flatbread come from olives and anchovies. While traditional recipes call for Niçoise olives, they can be hard to find. Kalamata olives sliced in half are a fantastic substitute, offering a similarly briny punch.
For the anchovies, drain them from the can and soak in cold water for about an hour. This step is crucial to reduce their saltiness and make the final dish balanced and enjoyable. Change the water halfway through if you like. After soaking, drain and pat dry with paper towels.
Step 3: Roll Out the Dough Without the Fuss
For the crust, you can choose from three options:
- A simple pizza dough (recommended for the best balance of flavor and texture)
- Frozen puff pastry (easy but richer and buttery)
- A pie crust-like dough (traditional but also rich)
To roll out pizza dough without sticking or adding too much flour, place the dough between two sheets of oiled parchment paper. Press it down, then roll it out evenly with a rolling pin. This technique keeps the dough moist and tender, avoiding a tough crust.
Transfer the rolled dough to a sheet pan, peel off the top parchment, and gently stretch the dough with your fingers to shape it. Don’t worry about perfect shapes; rustic is charming here.
Use a fork to prick (dock) the dough all over. This prevents large bubbles while baking but still allows a light and airy texture.
Step 4: Prebake the Crust
Prebake the docked crust in a 450°F oven for about 10 minutes or until it just starts to turn a light golden color. Then, transfer it to a cooling rack and let it cool completely before adding toppings. You can make the crust ahead of time, which is handy for parties or meal prep.
Step 5: Assemble Your Pissaladière
Place the prebaked crust on a lightly oiled parchment paper on a sheet pan. Brush the edges of the crust with olive oil to encourage a crisp, golden finish.
Spread a generous layer of the caramelized onions evenly over the crust.
Next, arrange the soaked anchovies in diagonal lines one way, then cross them with anchovies going the other way to create the classic signature lattice pattern. To control saltiness, space the anchovies further apart if desired.
Fill the openings between anchovies with halved olives. Adjust their angle and placement until the pattern looks just right—remember, this is your creation, so trust your eye!
Step 6: Bake and Garnish
Bake the assembled Pissaladière in the upper center of the oven at 450°F for about 25 minutes or until the onions are beautifully browned and the crust edges are crisp and golden.
Once out of the oven, transfer the flatbread to a cooling rack and let it rest for a few minutes before slicing.
For a fresh pop of color and mild onion flavor, sprinkle chopped fresh chives on top. This simple touch brightens the appearance and adds a lovely herbaceous note.
Step 7: Serve and Enjoy the Ultimate Cheese-Free Pizza
Slice your Pissaladière into small squares—perfect for parties or casual snacking. This flatbread is packed with bold, balanced flavors: the sweetness of slow-cooked onions, the salty umami of anchovies, and the briny bite of olives all come together on a simple, crisp crust.
Just a word of caution: soaking the anchovies is key to avoid overwhelming saltiness. Skipping this step can make the dish borderline inedible due to excess salt. Follow the soaking instructions carefully for the best results.
Whether you make your own dough, use store-bought pizza dough, or opt for puff pastry, this recipe is a fantastic addition to your repertoire of easy recipes for cooking flavorful, crowd-pleasing foods.
Ready to impress your friends with a truly unique and delicious flatbread? Give this Pissaladière a try and enjoy a taste of southern France at home!
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