Pissaladière Pizza

Name: Pissaladière Pizza
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Italian, European, Mediterranean
Ingredients: 3 canned sardines, drained; 6 canned anchovies, drained; olive oil; 3 large onions, finely chopped; salt; 1 ball of uncooked pizza dough, ready to roll out; 1 roasted red bell pepper, from jar; 1 small fennel bulb, thinly sliced; handful of pitted black olives; chopped thyme and rosemary leaves (fresh are best but dried are fine as well)

4 steps

Prep:20minCook:1h 15min

As usual this is an adaptation of a traditional recipe, my inspiration coming this time from the ‘pissaladière’, a savoury tart from Provence in south-east France. If you detest anchovies, you can replace them with sardines, or if that suggestion doesn’t help, replace the fish with olive tapenade. If you don’t like olives either, WHAT DO YOU LIKE, DAMN IT?

Updated at: Wed, 16 Aug 2023 16:22:41 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories656.8 kcal (33%)

Total Fat23.5 g (34%)

Carbs79.2 g (30%)

Sugars11.6 g (13%)

Protein33.8 g (68%)

Sodium1560.6 mg (78%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

large, finely chopped

salt

1 ballpizza dough

uncooked, ready to roll out

1roasted red bell pepper

chopped, fresh but dried are fine as well

rosemary leaves

are best

Instructions

Step 1

Blend the sardines with the anchovies. Add about 5 tablespoons of olive oil and blend again until you have a smooth paste. This is the base of our dish.

Step 2

Heat 4 tablespoons of olive oil in a casserole dish or large pan with a lid, add the chopped onions and season with salt. Cover the pan and cook over a low heat for at least 1 hour. I know this sounds like hard work but you’ll be able to use this onion ‘compote’ in all sorts of dishes. It will also keep for easily a week in the refrigerator, covered with oil, in a sealed jar.

Step 3

Preheat the oven to its highest setting and, if you don’t have a pizza stone, preheat an upturned griddle pan in the oven. Roll out the ball of pizza dough with a rolling pin until about 25cm [10in] in diameter. Place the pizza base on a sheet of baking parchment and spread 3 tablespoons of sardine paste over it. Beware – it’s very salty and the flavour is powerful. Spread 8 tablespoons of onion compote on top and scatter over the pepper and fennel. Sprinkle over the thyme and rosemary and drizzle with olive oil.

Step 4

Slide the pizza onto the pizza stone or preheated griddle pan and bake for 5–10 minutes or until the edges of the dough are lightly charred and puffed up

Notes

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