Pissaladière
A traditional dish from the South of France, similar to a pizza, featuring caramelized onions, black olives, and anchovies on a homemade dough.
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- •25 C Lukewarm water
- •5 G Dry yeast
- •250 g Flour
- •SaltPinch
- •MilkTo incorporate into dough
- •5 tablespoon Olive oilFor dough
- •50 g Flour(optional)Additional for dough consistency
- •2 ClovesCrushed
- •Fennel seedsCrushed
- •1 tin Sardines in olive oilSmall tin, mashed
- •Olive oilAdditional for fish paste
- •5-6 Anchovies
- •1 kg OnionsFinely sliced
- •Olive oilFor caramelizing onions
- •SaltTo taste
- •Fresh thymeA few twigs
- •2 Bay leaves(optional)
- •Black olivesFor topping
- 1
Mix lukewarm water with dry yeast and let it activate.
5 min
- 2
In a large container, add flour and a pinch of salt. Make a well in the center.
2 min
- 3
Incorporate milk and water into the flour mixture to form a dough.
5 min
- 4
Add olive oil to the dough and knead until smooth. Add extra flour if needed.
10 min
- 5
Cover the dough and let it rest for an hour.
1h 0m
- 6
Crush cloves and fennel seeds. Mix with sardines and olive oil to form a paste.
10 min
- 7
Caramelize onions in olive oil with salt, thyme, and bay leaves until golden brown.
25 min
- 8
Preheat oven to 200°C (400°F).
5 min
- 9
Roll out dough on a floured baking tray.
5 min
- 10
Spread sardine paste on the dough, followed by caramelized onions.
5 min
- 11
Top with black olives and anchovies.
2 min
- 12
Bake for 20 minutes or until crisp.
20 min
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Pizza
Any style of pizza