This is my new favorite recipe. It’s not for you fabulous singles that are about to embark on a romantic first date. It’s topped with an abundance of delicious slightly caramelized onions and anchovies. Oh! Let’s not forget the olives! I suggest you make this for your date, hence solving the bad breath issue.
A pissaladière is made in the South of France (around Nice, Marseille, Toulon) and is also made in Liguria, Italy. In Liguria they call it a piscialandrea. In the South of France it is typically made without cheese. Around the corner in San Remo, Italy it is made with mozzarella. I’ve luckily had the chance to try one in France and in Italy. I’m stoked that now I know how to make one. Thank you, Dorie.
This is me back when I lived in the South of France. I’m not sure if I blinked or was trying to look sultry for the photo. Yes, I am wearing white Keds and why is my jacket thrown on the road?
Dorie mentions in the recipe use good-quality anchovies. I happened to have in my fridge AMAZING quality anchovies that I brought back from Italy this summer. They are from Sciacca, Sicily, which is not too far from where my dad is from. I have never found anchovies like this here in Florida. My brother tried to buy some that seemed similar online, but they just weren’t the same. I’m sure it is the salt from the Mediterranean Sea that makes these anchovies so flavorful.
Here is Portofino. One of the most magical places in the world.
I had some Italian friends over last night and thought this would be perfect for an easy dinner. I also made pasta e ceci for the kids. My friends really loved the pissaladiere and so did Fabrizio.
The dough is wonderful and I would happily eat it without any topping. Seriously…how boring is it to hear me blab about the dough. I’m even putting myself to sleep. I’d rather be making Halloween pictures with the kids or watching Halloweentown with them for the 100th time. I love Halloween!
I loved it so much I made another one tonight with just a quick tomato sauce and sautéed organic spinach with garlic.
French Fridays with Dorie is a super cool group that tries a different recipe from Dorie Greenspan’s best-selling book (I honestly love this book), Around my French Table. The group doesn’t share recipes. We encourages others to buy the book and join the fun!
Thank goodness I remembered to check the schedule and see what was cooking this week. And when I checked I skipped over this week’s recipe and went right to the Pissaladière! Well, I’m ready a whole week ahead of time;) You can join the fun here!
Oooh – I can't wait to make this (next week though!). I am hoping my dough cooperates as beautifully as yours did!
I am looking forward to making this one over the weekend. Thank you for the preview!
(Don't apologize – I could wax prosaic about dough for days on end…)
This looks so good!!!
Is there a book or a recipe?
I think I am lost?
Looks so wonderful!
Stunning photos!
This is so what I love on a flatbread dough. I haven't had anything close to an American pizza for years; preferring ingredients like yours with olive oil and maybe some fresh Parmesan. Oh My YUM!
Can't wait to try this…yours looks fabulous! How lucky for you to have gone to these lovely places and try all the authentic cuisine! Wonderful photos!
Looks delicious. 😛
Gorgeouss dough and I love the pics of you!
Yummm! Looks absolutely scrumptious Lora! Can't wait to try it!
Given the very fussy and immature palate that I have, I'll have to pass on the anchovies but everything does look wonderful. I love *traveling* all over the place with you, very much enjoyed these scenic pictures and love how your dressed up your dough picture.
I think this would be my new favorite recipe as well! Beautiful, Lora!
Oh my goodness! I love everything about this…anchovies, onions and olives…a few of my favorite pizza/bread toppings. This looks so delicious and reminds me of how my family cooks at home.
I love your photos! I visited France on a school trip when I was 16, it was an amazing experience and I hope to do it again sooner than later.
I really want a bite of that pizza! I just love your photos and even the white Keds! (They're baaAAAaaaack!)
My other half is from the south of France where even long drives are so beautiful I can't stop looking out the window with my face against the glass! The food, the buildings and the scenery were so calming and beautiful. Don't get me started on the food…
I love this, Lora! Even though I just had dinner, I would love a piece of your pissaladiere:)
I bring a lot of food products from Serbia, not being able to find it in the U.S. – I'll probably need an extra suitcase:)
I miss my FFwD peeps:( But I follow your escapades and participate vicariously!
Oh, I'm so glad you're back with us, Lora!!! I've missed you! I LOVE your second version…maybe if I would have had some fabulous Italian anchovies, I would have enjoyed the pissaladiere as in Dorie's cookbook. I think I need to sample this in France (darling photo, BTW) to change my mind. I made it this week, too, but sadly we were not fans~
I would love to try your anchovies. Because the way you descriped it, it will taste delicious. I can't get such around here.
Beautifull.
I like both versions that you made – they look delicious. Love your travel photos, too.
Gorgeous post, Lora. I'm jealous of your delicious anchovies 🙂
Both your pizzas look really gorgeous, Lora! And the thought of Italian anchovies on a French 'pizza' is beyond my comprehension….but I totally love it!
looks good! LOVE the white Keds photo too. I'm going to look for better anchovies next time, but I suspect that those crafty Europeans keep all the good ones for themselves 😉 Ah well, perhaps a shopping trip to Sicily is in order…
Oh i love you. And its my favorite new recipe too. And I just want a mess of fish strewn across it. the more the better. And if you BOTH eat it on the date it is ok.
I really enjoyed this post and you looked FABULOUS in that shot !! So glad you included those photos of Europe – I love seeing when folks do this. And your pissaladiere turned out beautiful, so nice to know it was enjoyed (and appreciated ). Nana made this week's as I am not a fan of anchovies but will be revisitning the recipe with different toppings. Or perhaps, like you said…..just the dough. Great job !!!
wow nice franch sea