La pissaladière

anchovies

🥗Healthier: smoked salmon

💰Cheaper: canned tuna

Smoked salmon provides a similar umami flavor while being more accessible.

black olives

🥗Healthier: green olives

💰Cheaper: kalamata olives

Green olives offer a lighter flavor and are often less expensive.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: homemade dough

Whole wheat dough increases fiber content while homemade options can save costs.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is a lower-calorie alternative that adds a cheesy flavor.

Start by preparing the dough. In a mixing bowl, combine 500 g of flour and 10 g of dry yeast. Do not add salt yet as it should not come into contact with the yeast.

Pour in 300 ml of water and mix. Knead the dough for 15 minutes until it forms a nice ball.

Cover the dough with a cloth and let it rest for 1 hour at room temperature in a drafty area.

While the dough is resting, peel and finely chop 1 kg of onions.

Prepare the anchovy paste by placing 100 g of anchovies, 2 cloves of garlic, and 1 tablespoon of vinegar in a blender. Blend until smooth, then add about 4 tablespoons of olive oil and mix again. Refrigerate the paste to firm it up.

In a skillet, heat some olive oil and add the chopped onions. Cook the onions on low heat for about 30 minutes, stirring every 3-4 minutes until they are translucent and caramelized.

Once the onions are caramelized, turn off the heat and mix in the anchovy paste. Let this mixture cool down.

After the dough has rested, roll it out on a lightly floured surface and place it on a baking sheet lined with parchment paper.

Spread the caramelized onion and anchovy mixture evenly over the dough.

Sprinkle herbs de Provence and distribute black olives evenly on top.

Preheat the oven to 210°C (410°F).

Bake the pissaladière in the preheated oven for 30 minutes.

Once baked, remove from the oven and let it cool slightly before slicing into portions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens