3 1
Pissaladière – The Famous Onion Pizza From Southern France

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
For the base
400 grams pizza dough pizza or bread dough ( ready made or pre packed)
For the Pissalat
2 cloves
1 pinch fennel seeds dry seeds
3 Sardines filet in tin (deboned)
6 Anchovy filets anchovies fillets in tin
3 tablespoons Olive oil
For the Garnish
4 tablespoons olive oil to cook the onions
1 kg onions finely sliced
10 Black olives pitted olives
10 Anchovies filets anchovy fillet in tin
For the seasoning
2 pinches Salt
1 tablespoon Italian herbs dry herbs
2 bay leaves
2 small branches Fresh thyme cut in small pieces

Pissaladière – The Famous Onion Pizza From Southern France

A classic specialty from Southern france

  • Fish
  • flour
  • Pastry


  • For the base

  • For the Pissalat

  • For the Garnish

  • For the seasoning



The Pissaladiere  is a specialty from the region of Nice in southern France. The name of this recipe derive from the fish paste which can be used to coat the dough called the “Pissalat”. The Pissaladière at its core is a simple home made bread/pizza dough, which is covered with a thick layer of caramelized onions and sprinkled with black olives, and optionally anchovies. This delicious little recipe should definitely have its place in the French Classic dishes every Francophile should try.

(Visited 5,458 times, 9 visits today)



Prepare or make your pizza or bread base

Depending on what you prefer you can buy a ready to use plain pizza bottom or either make a bread dough or pizza dough from a premix pack.
that is the easy way at home if you are short on time. if you have time you can also make from scratch. I did not add the bread dough used in the video demonstration as the base for this recipe can be anything the person like, what matters is what is on top.


Make the fish paste "Pissalat" (this step is optional. only use it if you want to try the original recipe)

use a mortar and pestel grin the cloves,fennel seeds, and thyme together. then add the sardines,anchovies fillet and grind to a paste.
Add a few tablespoons of olive oil and mix well until you get a workable semi liquid paste like consistency. when done set aside for later.


Caramelize the onions.

On medium heat, in a large pan pour in 3 tablespoons of olive oil. add then all of the onions in the pan turning them around so they get coated in oil. add season with 2 pinches of salt, a tablespoon of dry Italian herbs, the branches of thyme and 2 bay leaves to the onions. when done mix everything well with a spoon and let the onions cook gently for 20 minutes, making sure to stir from time to time until evenly caramelized.


Roll out the dough and dress up the Pissaladiere (onion pizza)

Roll out your dough or use the ready made Pizza base. when done place it on a pizza stone or baking tray.
now start by coating the base with the Pissalat first (if you use it) and then the onions. after that decorate the top with the olives and anchovy filet.


Cook and serve

cook like a pizza in a convection oven at 180-200 Celsius or 3560- 392 Fahrenheit for 20 to 25 minutes.
when cooked slice in small portions and serve as an appetizer before dinner. the portions should be small as this is not like a pizza,.the rather intense fish taste make it suited for just small bites at a time. as an alternative you can also use the same topping of onions and anchovies on toasted croutons is delicious too.


aubergine caviar
Aubergine Caviar (eggplant dip)
teurgoule recipe
Teurgoule The Vanilla Rice Pudding From Normandie
aubergine caviar
Aubergine Caviar (eggplant dip)
teurgoule recipe
Teurgoule The Vanilla Rice Pudding From Normandie

Add Your Comment