Pissaladière

About This Recipe

Pissaladière is the Monegasque version of pizza, deeply rooted in the region's Italian heritage and Provençal traditions. This savory tart features a thin, crispy dough base topped with slowly caramelized onions, salty anchovies, and briny olives. Without tomato sauce (which distinguishes it from Italian pizza), the focus is on the umami depth of anchovies and the sweetness of perfectly cooked onions. Rooted in the everyday cooking of Monegasque kitchens, Pissaladière balances technique and tradition: the all-purpose flour is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight lunch or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the all-purpose flour, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 400 gall-purpose flour
• 200 mlwater
• 10 ginstant yeast
• 2 tbspolive oil
• 1 tspsalt
• 800 gonions, thinly sliced
• 8 anchovy filletscanned or jarred
• 100 gpitted black olives
• 3 tbspolive oil (for caramelizing)

Instructions

1. 1

   Make dough

   Mix flour, water, yeast, olive oil, and salt. Knead until smooth. Let rise 1 hour until doubled.

2. 2

   Caramelize onions

   Heat olive oil in a large pan. Cook sliced onions over low heat, stirring occasionally, for 30 minutes until deeply golden and sweet.

3. 3

   Stretch dough

   Press dough onto a parchment-lined baking sheet, creating a thin rectangle.

4. 4

   Top and bake

   Spread caramelized onions over dough. Arrange anchovies in a crisscross pattern. Scatter olives. Bake at 220°C (425°F) for 20-25 minutes until crust is crispy. Serve at room temperature.

Variations

• •

  Add roasted red peppers

• •

  Include fresh herbs like thyme

• •

  Top with grated cheese (not traditional but good)

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Best eaten the day of, though it keeps refrigerated for 2 days. Reheat gently. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions