Provencal Pizza- Pissaladiere, comes from Nice and was often enjoyed for breakfast in that region. This Provencal pizza has a crust much like standard pizza but is generally thicker. Traditionally the Pissaladiere is topped with a combination of caramelized onions, black olives and anchovies and no cheese. When you think about this region of France, there is little to no dairy production so it stands to reason this dish would not be topped with tons of gooey cheese.
My recipe for Provencal Pizza, Pissaladiere, starts with a prepared pizza dough, available at most any market, and is topped with lots of goodies. Onions, caramelized with thyme and olive oil will give this dish plenty of sweetness and form the base. Next, toss on roasted red peppers and kalamata olives. I like to give the pizza a light sprinkle of parmesan and fleur de sel for plenty of salty goodness.
When choosing wine, think about the region the dish comes from. Things that grow together, go together, a great rule of thumb for simple wine pairings, that is easy to remember. Rosés, vibrant and juicy, abound in the south of France so Pissaladiere and rosé make a wonderful combination!
Pissaladiere makes a fantastic weeknight meal with a side salad or slice it into squares and serve it at your next cocktail soiree!
Pissaladiere with Roasted Red Peppers
1 prepared pizza dough
1 tablespoon flour
2 tablespoons olive oil plus more for drizzling
2 large sweet onions, sliced very thinly
3 sprigs fresh thyme
1 jar kalamata olives, pitted
1 jar roasted red peppers, sliced in strips
¼ cup parmesan cheese
¼-½ teaspoon fleur de sel
Addition thyme for garnish if desired
Preheat oven to 450 degrees. Line baking sheet with parchment paper. Place 2 tablespoons olive oil in a heavy bottom skillet, add onions and thyme. Caramelize onions by allowing them to cook for 3-4 minutes without stirring. Once they begin to brown, toss the onions and continue to cook until very soft and brown, about 12 minutes. Dust parchment with a small amount of flour to keep dough from sticking. Use a rolling pin to form a thin rectangle of dough about 10 x 14 inches. Edges of dough should be a little thicker just like a pizza crust. Spread onions over the crust along with olives and red peppers. Drizzle the tops of the vegetables with more olive oil. Sprinkle on parmesan cheese and dust with fleur de sel. Place baking sheet into the hot oven and bake Pissaladiere for 10-14 minutes until crust is puffed and brown. Slice and serve warm or room temperature.
Have you been dreaming of going to sunny Provence? The waitlist is OPEN for September 2023, sign up HERE to be the first to see this glorious offering and join the FUN!
Want to know ore about Provencal cooking? Join me this spring and summer for 2 outstanding classes both featuring the foods and wines of sunny France!
Provencal 4-Course Luncheon, May 26th- We will explore the south of France at its best with a menu that reflects the sunshine and hospitality that this region is known for. Our starter will be READ MORE