Pissaladière is a French inspired flatbread pizza that is so easy to make! We’ve topped our pissaladière with a traditional combination of caramelised onions, olives and anchovies which give so much flavour and a wonderful balance of sweet and salty. You could try experimenting with any different toppings you like to put a twist on this easy but crowd-pleasing dish. We’ve used the amazing Italian olive oil flatbreads as they are the perfect thickness for a pissaladière base – but you can experiment with other similar types. Pissaladière originates from Nice in the South of France, and this simple picnic dish will transport you straight to the Mediterranean coast. This recipe is part of our low calorie meals collection.
- 6 onions, finely sliced
- 2 sprigs thyme
- 60g butter
- 3 cloves garlic, crushed
- 2tbsp muscavado sugar
- 2tbsp good quality balsamic vinegar
- 3 pizza or bread wrap bases (we used Crosta & Mollica Piada)
- 24 anchovies, drained
- 125g black olives, drained
Cook the onions, thyme and butter, stirring constantly, on a medium heat for 15-20mins until softened and caramelized. Stir in the garlic, sugar and balsamic, and cook for another 5mins. Turn off the heat allow to cool.
Preheat the oven to 200C/Gas 6. Spread the onions over the 3 bases.
Divide the anchovies and olives between the bases, criss-crossing the anchovies over the onions and dotting the olives in between.
Place in the oven and bake for 15-18 minutes until golden brown. Remove and allow to cool before packing or slicing and eating!