Pissaladière Recipe
seriouseats.com · 2010 · Original
Pissaladièreas labeled by the source
DietNot vegetarian: anchovies packed in olive oil. Reviewed: anchovies; milk.
Against 5,130 pizza recipes
Pissaladière style, one of 7 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Pissaladière (Nice, France): caramelized onion, anchovy, olive on bread base; no tomato, no cheese
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
475°F / 246°C
Bake time
15 min
Oven
home standard
Surface
stone
Ingredients (5)
- oilOlive oil or nonstick sprayn/a
- oil1 can anchovies packed in olive oiln/a
- dairy doughmilk1/2 cup · 100g
- oilextra virgin olive oil3 tbsp · 40.8g
- saltKosher saltn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese4 medium onions
- over cheese19 pitted Niçoise olives
- over cheese2 stems fresh thyme
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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