Provence’s Version of Pizza – Pissaladière
This traditional recipe from Provence combines onions that have been cooked for so long they are almost melting, anchovies and olives add design flair and a slightly salty edge to this pizza-like dish. Pissaladière is often served as a snack with an apéro (think chilled rosé) or as a light meal with a green salad. The recipe (below) comes from David Scott Allen’s blog post Life Through Rosé-filled Glasses. Take a look his photos they are mouth-watering.
This recipe was created by David, it is a blend of several variations for the same dish. This version will serve 6 as a main course or 12 as an appetizer.
- 2tbsp Butter
- 3 1/2pounds Yellow Onionspeeled, halved and sliced
- 2tsp Demerara sugar(raw sugar)
- 1/4tsp Salt
- 1/4 tsp Pepper
- 1/2tsp Dried Thyme
- 2tsp Balsamic Vinegar
- 1sheet Puff Pastrythawed*
- 20-24 Anchovy filletspacked in oil, drained
- 10-15 Moroccan oil-cured oliveshalved and pitted
- 2tsp olive oil
- 2tsp Fresh Thymechopped
*If you would like to make your own crust click here for a quick puff pastry recipe from Vintage Kitchen.
**The onions can be made ahead to this point 2 days in advance.