Pissaladière is a French inspired flatbread pizza that is so easy to make! We’ve topped our pissaladière with a traditional combination of caramelised onions, olives and anchovies which give so much flavour and a wonderful balance of sweet and salty. You could try experimenting with any different toppings you like to put a twist on this easy but crowd-pleasing dish. We’ve used the amazing Italian olive oil flatbreads as they are the perfect thickness for a pissaladière base – but you can experiment with other similar types. Pissaladière originates from Nice in the South of France, and this simple picnic dish will transport you straight to the Mediterranean coast!
- 6 onions, finely sliced
- 2 sprigs thyme
- 60g butter
- 3 cloves garlic, crushed
- 2tbsp muscavado sugar
- 2tbsp good quality balsamic vinegar
- 3 pizza or bread wrap bases (we used Crosta & Mollica Piada)
- 24 anchovies, drained
- 125g black olives, drained
Cook the onions, thyme and butter, stirring constantly, on a medium heat for 15-20mins until softened and caramelized. Stir in the garlic, sugar and balsamic, and cook for another 5mins. Turn off the heat allow to cool.
Preheat the oven to 200C/Gas 6. Spread the onions over the 3 bases.
Divide the anchovies and olives between the bases, criss-crossing the anchovies over the onions and dotting the olives in between.
Place in the oven and bake for 15-18 minutes until golden brown. Remove and allow to cool before packing or slicing and eating!