Pissaladiere with onions and Kalamata olives

Pissaladiere with onions and Kalamata olives

Serves : 6-8
Prep time : 25 min
Cook time : 30 min


Pizza dough

  • 15 ml (1 tablespoon) of active dry yeast in 60 ml (1/4 cup) of lukewarm water for 10 minutes (or until foamy)
  • 125 ml (1/2 cup) lukewarm water (more if needed)
  • Pinch of sugar
  • 250 g (2 1/2 cups) flour
  • 5 ml (1 teaspoon) salt
  • 60 ml (1/4 cup) extra virgin olive oil



— Combine all dough ingredients in the food processor and pulse until a ball is formed. Knead the dough until smooth and elastic. Place it in an oiled bowl, cover with a damp cloth and place in a cold oven for one hour.

— Place dough on a work surface sprinkled with flour. Using fingertips, open the dough to fit a baking sheet and make a lip around the edge. Set aside.

— Preheat oven to 215 ˚C (425 ˚F).

— In a large skillet, heat oil and lightly brown onion and garlic for 8 to 10 minutes until they caramelized. Add olives and rosemary; cook for 5 minutes.

— Place the dough on a baking sheet lined with parchment paper and spread with onion and olive mixture. Garnish with anchovies. Bake for approximately 15 to 20 minutes on the centre rack of the oven. For the last 5 minutes of baking, place the pissaladiere directly on the oven rack. 

FINALE — Drizzle with olive oil, garnish with finely chopped sun dried tomatoes and fresh basil.

TRICK — Cut the pissaladiere in small portions as an appetizer or serve it with a crisp green salad for lunch.