Pissaladière aka cheese-free onion pizza

I made Pissaladière last night - Ian loves onions and is allergic to cheese, so it's the perfect dish for him! If you've never heard of it before, the topping is made from a lot of onions cooked down with fresh herbs until they're thick and sweet, with anchovies and olives on a crisp pizza base. Traditionally you're meant to create a lattice across the top with the anchovies, but we prefer chopping them small and mixing them in with the onions once they are cooked.

Here's the recipe I use: http://blog.boden.co.uk/2011/07/what-were-cooking-french-street-food-pissaladiere/

...and here's how it turned out (it's not the best looking pizza you'll see, but it makes up for it in flavour!):







If you've never had it, and you like onions, this is definitely worth a try. If you're not keen on anchovies then you could always add them to the onions while they are cooking - that way they will melt into them and just give a savoury taste. Alternatively for a vegan version you could add mushrooms instead of anchovies (it definitely needs a savoury flavour to balance out the sweetness of the onions).

Has anyone here tried Pissaladière?

 

Never tried one, but it looks delicious. Such an interesting combination caramelized onions and anchovies. I love both. But I know that’s not for the faint of heart

 

That looks amazing! I love carmelized onions! When we were at the EPCOT Food and Wine Festival last fall, there was a carmelized onion tart that was one of my favorite bites (we were a party of four so we tried lots of stuff split with our plastic knives). This is a good reminder to look for a good recipe for that too. Easy-blend yeast it just instant or rapid-rise yeast, yes? I am mentally stealing all the olives out of that picture and snacking on them.

 

I'm glad to hear you are both onion lovers too!

Yep, that's right - the stuff that doesn't need to be activated in water first, it can just be added straight to dry ingredients.

 

I haven't seen that since I was a dishwasher in 1970 at a patisserie.

Cut into squares with an anchovie placed diagonal and oil cured olive either side of the fish.