Savory Pissaladière with Caramelized Onions

Savory Pissaladière with Caramelized Onions

Slow-cooked onions turn deeply sweet atop a thin, crisp crust dotted with olives and anchovy.

Total 2 hr 5 min Makes 8 slices Calories 265/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Fish

This Provençal flatbread features onions caramelized low and slow until jammy, spread over a thin pastry base and finished with briny olives and anchovy fillets. It's a classic southern French appetizer, often served in squares at room temperature alongside wine. The long onion cook time rewards patience, developing a rich sweetness that balances the salty toppings.

Ingredients

Method

  1. Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add the sliced onions, thyme sprigs, and bay leaf.

  2. Stir in the sugar and 1 teaspoon salt, then cook the onions, stirring occasionally, until deeply golden and jammy.

  3. Stir in the minced garlic and cook until fragrant, about 1 minute. Remove and discard the thyme sprigs and bay leaf, then let the onions cool slightly.

  4. Preheat the oven to 475°F. Line a baking sheet with parchment paper.

  5. On a lightly floured surface, roll or stretch the pizza dough into a thin 9x13-inch rectangle and transfer it to the prepared baking sheet.

  6. Brush the dough with the remaining 1 tablespoon olive oil, then spread the caramelized onions evenly over the surface, leaving a small border.

  7. Arrange the anchovy fillets in a crisscross pattern over the onions and dot with the niçoise olives.

  8. Bake until the crust is golden and crisp at the edges, 15 to 20 minutes.

  9. Let cool for 5 minutes, then scatter with fresh thyme leaves and black pepper. Slice into squares and serve warm or at room temperature.

Related recipes

Rate this recipe

★ 4.0 (1)

Savory Pissaladière with Caramelized Onions

This Provençal flatbread features onions caramelized low and slow until jammy, spread over a thin pastry base and finished with briny olives and anchovy fillets. It's a classic southern French appetizer, often served in squares at room temperature alongside wine. The long onion cook time rewards patience, developing a rich sweetness that balances the salty toppings.

2 hr 5 min 8 slices 265 cal

Ingredients

  • 3 tablespoons olive oil, divided
  • 4 pounds yellow onions, thinly sliced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 teaspoon sugar
  • 1 teaspoon kosher salt, plus more to taste
  • 1 pizza dough, store-bought or homemade (about 1 pound)
  • 2 cloves garlic, minced
  • 12 anchovy fillets, drained
  • 1/2 cup niçoise olives, pitted
  • 1 teaspoon fresh thyme leaves, for garnish
  • black pepper, to taste

Method

  1. 1

    Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add the sliced onions, thyme sprigs, and bay leaf.

  2. 2

    Stir in the sugar and 1 teaspoon salt, then cook the onions, stirring occasionally, until deeply golden and jammy.

  3. 3

    Stir in the minced garlic and cook until fragrant, about 1 minute. Remove and discard the thyme sprigs and bay leaf, then let the onions cool slightly.

  4. 4

    Preheat the oven to 475°F. Line a baking sheet with parchment paper.

  5. 5

    On a lightly floured surface, roll or stretch the pizza dough into a thin 9x13-inch rectangle and transfer it to the prepared baking sheet.

  6. 6

    Brush the dough with the remaining 1 tablespoon olive oil, then spread the caramelized onions evenly over the surface, leaving a small border.

  7. 7

    Arrange the anchovy fillets in a crisscross pattern over the onions and dot with the niçoise olives.

  8. 8

    Bake until the crust is golden and crisp at the edges, 15 to 20 minutes.

  9. 9

    Let cool for 5 minutes, then scatter with fresh thyme leaves and black pepper. Slice into squares and serve warm or at room temperature.