Name: Pissaladière Niçoise
Yield: Makes a 9- × 11-inch Pie, Serving 6 to 8
Cuisine: France
Ingredients: 3 pounds red onions, thinly sliced (about 9 cups); 18 small black Niçoise olives; 18 oil-cured anchovy fillets; Onion-Flavored Dough; ½ cup semolina or whole-wheat flour for dusting; 12 cherry or grape tomatoes; ½ teaspoon sugar; 2 tablespoons anchovy paste; 2 bay leaves; 1 teaspoon herbes de Provence; 1 garlic clove, peeled; ¼ cup plus 2 tablespoons extra virgin olive oil; 3 cloves; 1½ teaspoons freshly ground black pepper

Preparation info

Makes a 9- × 11 inch Pie, Serving
6 to 8

Difficulty
Complex

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

This unusual pie is often described as a Provençal pizza. True, the bread dough base is the same as is used in pizzas, but the strong-tasting anchovy-sardine paste (pissala) topping is pure Niçoise. You’ll see squares of pissaladière in bakeshop windows and delis throughout eastern Provence, especially in Nice, where it’s often sold right on the street. Accompanied by a green salad, pissaladière makes a great appetizer or lunch dish, and it reheats beautifully.