A street food of Southern France This thick crusted onion, tomato, anchovy and black olives is made and sold by bakers everywhere. Served at either room temperature, or piping hot from the oven, lends a great versatility as picnic food.  Serve with a crisp green salad for lunch or as a colourful starter.

Category:  Starters & Salads Main Course  - 


For 8 Serving(s)


  • 1 quantity traditional pizza dough
  • couple tbsp. olive oil
  • 1 kg onions (about 8), halved and thinly sliced
  • 4 cloves of garlic, crushed
  • 1 lime, chopped zest & juice
  • sprinkle of thyme and rosemary
  • 500 g tomatoes (about 6 small), peeled, cored & seeded
  • 1 jar salted anchovy fillets, drained
  • handful black olives

Pissaladiere Directions

  1. Prepare the bread dough then leave to rise until doubled in size, rolling out to fit a rectangular baking sheet of about 15x20cm which has been lightly oiled.

    Sauté the onions and garlic together over a low heat, adding the thyme, rosemary and lime zest. Cook until the onions are an even golden brown colour, developing a delicious sweet flavour.  Roughly chop the tomatoes, then, together with the lime juice, add to the onions. Turn up the heat and evaporate any liquid. Cool.

    Preheat the oven to 220 degrees C

    Spread the cooled onion mixture over the bread dough, covering right up to the edges. Arrange the anchovy fillets and olives, baking for about 25 minutes when the bread will be golden and if you are lucky some of the edges of the onion will be prettily singed. Serve immediately or cool to room temperature.