Pissaladière, the French pizza recipe with caramelized onion and anchovies
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Straddling between an Italian pizza and one of the savoury cakes made in Spain (and no, not the coca de San Juan), the pissaladière is the substitute for the latter in French cuisine. Basically, we are talking about a dough that has been leavened at the base – although Julia Child also defended the use of puff pastry for this French recipe – that stretches very well and always has abundant onion and also anchovies and olives.
Then, like everything else, the recipe varies depending on the area where we are. Its name comes from pissalat, a salted fish paste that in this case we will make from the anchovies themselves and also smoked sardines that will give a special touch to our pizza. In my opinion it is essential because it helps us to have that characteristic flavor of salted fish throughout the preparation and not only when we are lucky enough to get a slice with anchovies.
The combination of the sweetness of the caramelized onion – which if you have some left over you can turn into a wonderful caramelized onion pâté – with the anchovies is fantastic, as well as when we find some olives and, in my opinion, the tomato in the background gives it a fantastic taste. Some people also add a little garlic, but on this occasion I decided not to add it. Like any pizza dough, we will have to knead it thoroughly and then also respect the fermentation times. Of course, you can extend the fermentation times in the fridge for a couple of days to get better results.
How to make a French pizza or pissaladière
Ingredients
Ingredients <
For the dough
For the dough
Strong flour, 280 g Water, 190ml Salt, 1 tsp Dry baker’s yeast, 4 g
For the caramelized onion
. Onion, 3 pc Olive oil, 3 tablespoons Salt, c/s Sugar, 1 teaspoon Brandy, 50 ml
For the rest
Homemade fried tomato, 4 tablespoons Dried thyme, to taste Black or green olives, 16 pc Anchovies, 10 pc Smoked sardines, 2 pc Olive oil, 1 tablespoon
Other
Other
Other
Smoked sardines, 2 pcs Olive oil, 1 tablespoon
Step 1
The first thing we will have to do is to put all the ingredients of the dough in a bowl and mix well so that everything is integrated. If we have a mixer, the ideal would be to leave it kneading at speed 2 for 15 minutes. If we do not have a mixer, when all the ingredients are integrated, we will take the dough to the work table and knead it thoroughly until the dough is manageable, smooth and silky.
Step 2
Place the dough into a ball in an oiled bowl. Cover with cling film or a shower cap the bowl and let it ferment until it doubles in volume.
Step 3
Meanwhile caramelize the onion. To do this peel the onion and cut it into julienne strips very finely. Place inside a pot and add the oil, salt and sugar. Heat over high heat and when it starts to make noise lower to medium heat. Stir from time to time.
Step 4
At a certain point we will see that the onion begins to toast slightly, then we must be more careful. We need that toasting but without ever getting burned. When the onion has browned a little, add the brandy, mix well and lower the heat. We will see that the brown color has homogenized. Now let it cook at the minimum for 15-30 minutes more.
Step 5
In a mortar, crush two anchovies with the smoked sardines and a little oil to form a paste.
Step 6
When the dough has risen, roll it out on a piece of paper on a baking sheet. With the help of our own hands, a little flour stained if necessary, although it should not.
Step 7
When the dough is well stretched, place the homemade fried tomato, the anchovy paste, the caramelized onion (abundant) and the olives placed to taste.
Step 8
Bake in a preheated oven on high, in pizza mode if you have it, otherwise the important thing is that it is very hot underneath. Bake about 5-10 minutes until we see that takes color. I like to put it directly on the base of the oven.
Step 9
When our pissaladière out of the oven, place the anchovies on top to taste and enjoy.
