This is the taste of Nice. Imagine the love child of a pizza and a French tart, but somehow more elegant than both. A thin, bread-like crust is smothered with a jammy, sweet tangle of slow-cooked onions, then adorned with the salty punch of anchovies and the briny bite of Niçoise olives. I fell in love with it at a market stall in Vieux Nice, and it’s been my go-to for an effortless yet impressive appetizer ever since.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 1.5 hours | 45 min | 2+ hours | 6-8 | A taste of the Riviera |
Why You’ll Love This Recipe
- The onions are a revelation: Slow-cooked until sweet, jammy, and deeply flavorful.
- It’s visually stunning: The classic lattice pattern of anchovies is beautiful.
- Perfect for a crowd: Serves many and can be served at room temperature.
- Surprisingly simple: The dough is straightforward, and the topping is just a few ingredients.
Grab These
- For the Dough:
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 cup warm water
- 2 tbsp olive oil
- For the Topping:
- 2 lbs yellow onions, thinly sliced
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 (2 oz) can anchovy fillets in oil, drained
- 1 cup Niçoise olives, pitted
- Freshly ground black pepper
Let’s Make It
Make the dough by combining the flour, yeast, and salt. Add the warm water and olive oil and mix until a shaggy dough forms. Knead for 5-7 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour, or until doubled.
While the dough rises, cook the onions. Heat the olive oil in a large Dutch oven over medium-low heat. Add the onions, garlic, and thyme with a pinch of salt. Cook, stirring occasionally, for 45 minutes to 1 hour, until the onions are deeply golden, sweet, and have reduced significantly. Let cool.
Preheat oven to 425°F (220°C). Press the dough into a greased half-sheet pan or large baking sheet, pushing it to the edges.
Spread the caramelized onion mixture evenly over the dough, leaving a small border.
Arrange the anchovy fillets in a classic lattice pattern over the onions. Place a Niçoise olive in the center of each diamond. Grind black pepper over the top.
Bake for 20-25 minutes, until the crust is golden and crisp. Let cool slightly before cutting into squares.
Nutritional Facts (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | ~ 250 kcal |
| Protein | 6g |
| Carbohydrates | 35g |
| Fat | 10g |
| Fiber | 3g |
| Sugar | 5g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Shortcut: Use store-bought pizza dough for a quicker version.
- With Herbs: Add a scattering of fresh oregano after baking.
- Without Anchovies: For a vegetarian version, simply omit them—it’s still delicious.
Serving Ideas
- Cut into small squares for the perfect party appetizer.
- Serve with a simple green salad for a light lunch.
- Pair with a glass of crisp, cold Provencal rosé.
Storage & Reheating
- Storage: Best the day it’s made, but will keep at room temperature for a day.
- Reheating: Reheat in a 350°F (175°C) oven for 5-10 minutes to re-crisp the crust.
My Two Cents
- Pro-Tip: The most important step is cooking the onions low and slow. Don’t try to rush this. The deep, sweet flavor they develop is the entire soul of the dish.
You Asked, I’m Answering
Q: I don’t like anchovies. Will I like this?
- A: The anchovies on a Pissaladière melt into the onions as they bake, adding a deep, savory, umami saltiness rather than a strong “fishy” flavor. They become one with the tart. I’d encourage you to try it, but you can always leave them off.
Q: Can I use a different type of olive?
- A: Niçoise olives are traditional for their specific flavor, but Kalamata olives can work in a pinch.