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Pissaladière

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Pissaladière is the best of two of my favorite worlds colliding. France and Italy.

Nice and the South of France are so close to the Italy border that there should be no surprise that influences in food, culture and language exist on both sides.

This dish is the pizza dough of Italy combined with the olives, anchovies and herbs of the southern France. It is believed that the Romans introduced it to the French during the Avignon Papacy. It is a type of white pizza, as no tomatoes or no cheese for that matter, are used.

This version is from Ina Garten's wonderful cookbook, Barefoot in Paris, which I highly recommend.

For the topping (makes one)

1/2 cup olive oil, plus extra for brushing
2 lbs yellow onions, halved and sliced 1/4 in thick
1 Tbsp fresh thyme leaves
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 whole cloves garlic

For the dough (makes two)

1 1/4 warm (100-110˚) water
2 envelopes dry yeast
1 Tbsp honey
5 Tbsp olive oil
4 cups all-purpose flour, plus extra for kneading
2 tsp kosher salt

To assemble each pissaladière

Cornmeal, for baking
12 -18 anchovy fillets
12 French black olives, preferably oil cured, pitted

For the topping heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned.

Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add back to the onions.

Meanwhile, for the dough, combine the water, yeast, honey and olive oil in the bowl of an electric mixer, warmed with water first and fitted with a dough hook. Add 3 cups of the flour, then the salt and mix on med-low speed.

While mixing, add 1 more cup of flour, or just enough to make a soft dough. Mix the dough on med-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl.

When the dough is ready, turn our onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well oiled bowl and turn to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow to rest at room temperature for 30 minutes.

Preheat oven to 450˚.

Divide dough into two equal parts, rolling each into a smooth ball. If only using one ball, wrap and freeze or refrigerate for future use. Place the ball you are using onto a baking sheet, cover loosely with damp towel and let rest for 10 minutes.

Roll the dough lightly with a rolling pin, then stretch to a 10 x 15 inch rectangle and place on a baking sheet sprinkled with cornmeal.

Spoon the onion topping onto the dough, leaving a 3/4 inch border all around. Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil.

Bake for 15 minutes, or until the crust is crisp.

I like to serve it hot, cut into squares, with a nice salad and glass of chilled Pinot Grigio.

Bo(u)n Appetit(o)!!

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Anne
June 16th, 2008
Looks very tasty!! Maybe you can tell me what type of foods we can expect to sample if we stay in Liguria..we are looking into staying near San Remo..easy access for France and Italy.

Joanne at frutto della passione
June 16th, 2008
That looks delicious! I’ll bring dessert ok?

My Mélange
June 16th, 2008
Anne~ Seafood and the area is famous for the best pesto. It is where it originated. Lucky you
Joanne~ Absolutely!!! I’ll put the espresso on

janie
June 16th, 2008
One of my favorites-well done! What time is drinks?

Angie
June 16th, 2008
We are like sisters separated at birth…there are so few people I know who adore BOTH France & Italy! This made my mouth water!

NurseTerry
June 16th, 2008
I am not an anchovie lover. I think I would use salami…..I adore Ina. Finally someone who looks like a chef should!!

My Mélange
June 16th, 2008
Janie~ Hop on your flight…it’s whatever time you get here
Angie~ Yes, sisters! But, you got the faster metabolism
Terry~ Don’t love ‘em either. Left them on for C. They are *too* salty for me. I have made it with just the olives and it still tastes great!!! Gotta love Ina and Jeffrey…they always remind me of you and Jeffy

Francois Covillard
June 16th, 2008
don’t forget that a glass of cote du Rhone red wine will be the perfect complement. I recommand Ch. Mont Redon Cotes-du-Rhone 2005 ( $15 at http://www.wine.com).

Scintilla
June 17th, 2008
Love it! I often make it, but have to make a seperate one without the anchovies for my fussy daughter!

My Mélange
June 17th, 2008
Francois~ Sounds great!! Thanks so much for the wine recommendation
Scintilla~ Got a secret- I don’t love ‘em either.

Jeff
June 17th, 2008
After reading this post, I am really intrigued to travel to Nice. I had no idea that the cultures of France and Italy integrate so much there.
Language-wise, though, what kind of French influences have made their way into Italian, and vice versa? I’d be curious to know, as I find that to be a really interesting mix.
Thanks for the recipe, too, as it is something I will definitely have to try (a French twist on a typically Italian “dish”…yummmmmm)!

amanda@A Tuscan View...
June 18th, 2008
Yum! I absolutely love this anchovies and all. It’s all the gorgeous sweet melting onions that makes this so delicious. I’ve only ever eaten a good version in France, somehow the Italian variety is not so good. Thanks for the recipe it looks so mouth watering I’m going to give it a go. Ciao Amanda

My Mélange
June 18th, 2008
Jeff~ I am shocked that you have never been to Nice, based on your website. I hope you do try the recipe.. it is quite good!!
Amanda~ Salve!! I hope you do try it…I know you will just love it!! THanks for popping by! Come back anytime
Ciao, ciao

Jeni
June 18th, 2008
I have always wanted to make pissaladiere! This recipe looks perfect and like something I should make very soon…before the kitchen gets too hot for baking. Thanks for sharing this one, bella.