Pissaladiere is a delicious French pizza that comes from "Martha Stewart's Baking Handbook." It is perfect for lunch or to serve at your next casual get-together.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly oil a 17-by-12-inch rimmed baking sheet, and set aside. Roll out dough to a 17-by-12-inch rectangle, and fit into sheet, folding up the edges slightly to form a small lip. Prick dough all over with a fork. Cover with oiled plastic wrap, and let rise in a warm place until slightly puffed, about 30 minutes.

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  • Preheat oven to 450 degrees, with a rack in the center. Heat olive oil in a large skillet over medium heat. Add garlic, onions, and salt. Cook, stirring occasionally, until onions begin to brown, about 10 minutes. Add thyme and parsley; set aside to cool.

  • Cut tomatoes in half lengthwise, and scoop out seeds with a melon baller or small spoon. Slice tomato halves lengthwise into 1/4-inch-thick strips; distribute evenly over dough. Arrange onions on top, then add anchovies in a decorative pattern to form X-shapes. Dot with olives. Bake 12 minutes. Rotate sheet, and continue baking until crust is golden, about 15 minutes more. Remove from oven; using a large spatula, transfer to a cutting board. Slice into pieces, and serve warm or at room temperature. Although Pissaladiere is best eaten the day it is baked, it can be reheated the next day; place in an oven heated to 200 degrees for 10 to 15 minutes until heated through.

Reviews (5)

11 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 1
Rating: Unrated
02/06/2017
This is a perfect recipe in my opinion as I have a similar recipe my French friend gave me and it is almost identical. The middle of your dough should not be mushy. Maybe it was not rolled out evenly. I have made this 4 times and the dough is never mushy. This is really delicious.
Rating: Unrated
09/13/2008
When I made this it was really tasty but the dough at the center of my pie was still a bit soft and mushy. My guests said don't worry, don't worry but I was pissed off. In the video he puts the onions on then the tomatoes but the recipe calls for tomatoes first. Maybe the onions made the dough mushy?
Rating: Unrated
06/18/2008
This was soooooo simple and easy to make. I have been looking for a thin crust dough and "Voila". The best I've ever made. Used 1/2 tsp. fresh rosemary and basil in dough. Excellent!!!!
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Rating: Unrated
06/18/2008
This was soooooo simple and easy to make. I have been looking for a thin crust dough and "Voila". The best I've ever made. Used 1/2 tsp. fresh rosemary and basil in dough. Excellent!!!!
Rating: Unrated
01/08/2008
Greetings to all