Pizza Topping: Pissaladiere

"Pissaladiere is basically an onion pizza. You may use Recipe #256080 for the dough. It's important not to change this recipe much, I wanted to use less olive oil (but I didn't) but it was needed to make the pizza moist on top and I wanted to leave the sugar out (but I didn't) but it was needed to make the onions sweeter. This recipe came from Marie Claire Zest by Michele Cranston."
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by cookiedog photo by cookiedog
photo by Pneuma photo by Pneuma
photo by Chef floWer photo by Chef floWer
Ready In:
1hr 10mins
4 pizzas




  • Preheat the oven 220oC/425oF/Gas
  • On a medium setting, heat a large frying pan with lid, add the olive oil, onions, rosemary and thyme.
  • Cover and reduce heat to low, cook for 20 minutes, or until the onions are very soft but not burnt. Add the sugar to the onions and cook for a further minute, setting aside for later use.
  • Base/Dough: Flour surface to turn out the ready dough, knead and punch it down. Divide dough into four sections and roll out each piece into and thin oval shape. Turn the edges over a little to form a somewhat thicker crust.
  • Put dough on a large tray, which has been oiled and cover the surface of the pizzas with the onion mixture. Rip the anchovies and olives into small pieces and place them over the onion mixture.
  • Place tray into the oven and bake for 15 minutes. Remove from the oven and garnish with freshly torn basil leaves.

Questions & Replies

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  1. Andi Longmeadow Farm
    I have now made this twice in 2 days. Let's just start with that. It's been a busy weekend, Fall swirling it's world all around the farm, but not busy enough to be able to do this recipe x2 times. After getting thoroughly drenched last evening, I came home to put this together, and let it warm and finish cooking on the old woodstove, where it became warm bubbly, and a true delight in every sense of the word. Today, when it was light, I was able to capture on the camera the lovely treat this became, and devoured again. I followed this exactly, step by step and enjoying all the different aroma's that came wafting as the whole onions became sweet nothings right before my eyes. A wonderful treat for sure, just don't be so busy. Made for Aussie/NZ Recipe Tag Game November 2009
  2. MarthaStewartWanabe
    This was a new flavor experience for me, having never eaten anchovies before, but I have to say I'm now a big fan. I used fresh pizza dough from a local pizzaria, brushed the formed dough with olive oil and sprinkled it with 2 cloves minced garlic. Then I followed your directions exactly. The combination of caramelized onions and anchovies is wonderful with the light undertone of herbs. Very nice recipe! Thank you!
  3. cookiedog
    The sweetness of the carmelized onion is a perfectly contrasted by the salty anchovies. I used recipe #252423 for the crust and it went perfectly. One bite and DBF said, "This is Good!" He didn't know I already knew that because I snuck a few bites in the kitchen! Thank you chef floWer, We loved this!
  4. Pneuma
    I've been wanting to make an onion pizza without the usual red sauce and cheese and I'm so glad that I found this! It's also a first for me to have anchovies in the pizza since ever since I could remember I thought it sucked and thus never ordered it. But having tried this, you made me into a convert. The toppings are simple and easy to make, I basically used dried spices and used your recommended Recipe #256080 for this with the thick dough option. Love the bit of saltiness of the anchovies, the olivey taste and the soft caramelized onions. Thanks, Chef flower!


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