Description
A classic Niçoise Pissaladière featuring sweet caramelized onions and briny black olives atop a rustic bread base.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 pounds yellow onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound pizza dough, store-bought or homemade
- 1/2 cup black olives, pitted and halved
- 1 tablespoon fresh thyme leaves
Instructions
- Heat olive oil in a large skillet over medium-low heat. Add sliced onions, salt, and pepper. Cook, stirring occasionally, for 30-40 minutes, until onions are deeply golden brown and caramelized.
- Preheat your oven to 425°F (220°C).
- Stretch or roll out pizza dough into a 12-inch circle on a lightly floured surface or parchment paper.
- Spread the caramelized onions evenly over the pizza dough, leaving a small border for the crust.
- Scatter the halved black olives over the onions.
- Sprinkle with fresh thyme leaves.
- Bake for 15-20 minutes, or until the crust is golden brown and cooked through.
- Let cool slightly before slicing and serving.
Notes
- For a richer flavor, you can add a tablespoon of butter along with the olive oil when caramelizing the onions.
- If you prefer a more traditional Pissaladière, you can add a layer of anchovy paste to the dough before the onions.
- This dish is delicious served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Savory Tart
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Niçoise Pissaladière, caramelized onions, black olives, French tart, savory tart, onion tart, pissaladiere recipe