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Pissaladière is a cheese-free pizza which is often served up in the south of France. Pascal Aussignac tops his with anchovies, olives and caramelised onions. You can prepare the elements for the pissaladière recipe up to a day ahead of serving, great for a summer evening. 

Method
1.
To begin the pissaladière, start with the topping. Peel, cut in half and slice the onions roughly.
2.
In a large pan, drop in some olive oil and then add the onions and thyme
Caramelising onions
An alternate way of caramelising onions is by cooking them in a pressure cooker for 45 minutes, then draining the water and gently caramelising the onions in a pan
3.
Cook the onions on a very gentle heat until all of the water evaporates and the onions caramelise and turn a golden colour - this could take up to 3 hours. Be very careful as the onions tend to stick to the pan when the water has evaporated
4.
When the onions have caramelised, season with salt and pepper to taste - bearing in mind that you will be adding some salted anchovies and olives kept in brine. Allow to cool before reserving in the fridge
5.
Mix in a bowl the olive oil with the dried yeast and warm water. Once mixed, add the flour and salt and work by hand until it forms a ball
6.
Turn the dough out onto a floured work surface and start to knead vigorously, as you would do for a bread dough, until you obtain a very smooth round ball
7.
Reserve the dough in a large floured bowl, cover with cling film and allow to rise for an hour at room temperature. Once risen, refrigerate for another hour
8.
Knead the dough once more, then return to the fridge until ready to use
9.
When ready to assemble the pissaladière, preheat the oven to 200°C/gas mark 6 and place a baking tray inside to heat. Remove the excess salt from the anchovy fillets by rinsing them under cold water for few seconds
10.
Roll out the dough, dusting generously with flour down to 3 to 4mm. Spread the caramelised onions, the anchovy fillets and the pitted olives on top
11.
Place on the hot baking tray and bake for about 5-8 minutes, until the dough crisps and darkens. Serve and drizzle with a little olive oil and some freshly ground pepper
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Pissaladière recipe with a medium and round red wine, or a light-bodied red wine

Ingredients

Pissaladière onion topping

Dough

  • 2 tbsp of extra virgin olive oil
  • 2g of dried yeast
  • 120ml of warm water
  • 250g of plain flour, plus extra for dusting
  • 1 tsp of salt

Additional toppings

  • 50g of anchovy fillet, salted
  • 50g of black olives, pitted, kept in brine

Share this Recipe

This pissaladière recipe from Pascal Aussignac comes topped with anchovies. Pissaladière is a cheese-free pizza, so perfect for those who are lactose intolerant

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