Anchovy Pizza from Nice

The original pissaladière, the French version of pizza, used bread dough, but I prefer the pastry version as they make it in Nice.


  • 3 tbsp olive oil
  • 2 lb onions, sliced
  • Salt and freshly ground pepper
  • 2 cups all-purpose flour
  • ¾ cup ( sticks) unsalted butter
  • 2 tbsp water
  • 15 anchovy fillets
  • A few black olives


Heat the olive oil in a pan and cook the onions gently for about 15 minutes or until soft but not brown. Season.

Meanwhile, make pastry with the flour, butter, water, and a good pinch of salt (or buy it). Grease a 12-inch flan or tart pan. Roll out the pastry to ¼ inch thick and line the pan. Roll out the pastry trimmings and cut into long strips ½ inch wide; reserve.

Save 3 or 4 anchovy fillets for decoration, and arrange the rest on the bottom of the pastry case. Spread the onions on top of the anchovies. Arrange the strips of pastry in a lattice design on top and push black olives into the onions through the holes in the lattice. Decorate with the reserved anchovy fillets cut into little squares.

Bake in a preheated oven at 400°F for 20-25 minutes or until golden brown. Serve warm or cold, either as a first course or in little wedges with drinks.