French Fridays with Dorie: Pissaladière

This week’s French Fridays with Dorie recipe, pissaladière is a version of pizza, popular in southern France, topped with caramelized (nearly puréed) onions, garlic, olives and anchovies.  Anchovies being one of my least favourite foods in the world, I switched these out for some oven roasted tomatoes (the last few from this summer’s crop), and added some capers for colour and was pretty pleased with the result.

For me, of course, the challenge was really in the crust, since yeasted breads and doughs and I are not the best of friends generally. But I think I nailed this one!  It was hard to roll it out as thin as both Neil and I like it but I did ok – there were a few thicker parts at the edges but not too uneven…

Straight out of the oven, it looked a little – errr – rustic, but if you can believe it, I actually prefer pizzas on the rustic side!

Don’t you think the slightly burns edges lend it an authentic look?

And mmmm… still warm sliced into squares….

Perfect for a mid-afternoon snack:)

I had leftovers for dinner the following two nights and it remained crispy, never going soggy. A pretty perfect pizza crust, if I do say so myself!

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82 thoughts on “French Fridays with Dorie: Pissaladière”

  1. I think your rustic pissaladiere looks perfect, and the roasted tomatoes look like a great anchovy substitute. I suspect that you will not be the only one finding an anchovy alternative this week, it seems to be one of those ingredients that very few people actually like.

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  2. Looks gorgeous! And I love the substitute of the roasted tomatoes. I’m going to try to muster the energy to make this tonight. I could use the reminder of the south of France when it’s 0 degrees here in Paris!

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  3. I think my family would have enjoyed the roasted tomatoes over the anchovies…but they also don’t like olives or lots of onions! Maybe pizza margherita was is order?

    PS…stunning photos!

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  4. This was a complete success – a delightful mid-afternoon snack brought ot me in my office…whjich had me skulking downstairs in short order to see if there as more! 🙂

    Yes, I would have loved the anchovies on half…but that’s another pizza…

    Alas, no wine as I was working: but one of those chilled roses would suit just fine.

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  5. Ah, I snuck my anchovies in with the onions so that my “eaters” were none the wiser 🙂 But I am the girl who takes everyone else’s anchovies off the Caesar salad and eats them. I guess I am an oddity…
    Tomatoes & capers = great idea.

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  6. Glad you conquered your yeast demon! The crust looks beautiful – I loved this dish as well. (Only I did the anchovies.) That said, I would try it with your subs as well, I think they’re perfect.

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  7. I’m actually at the point now where the only appetizing pizzas are the “rustic” ones. I just adore homemade crusts and irregular shapes and thicknesses = homemade! Nice subs on the anchovies. I bet they went great with the beautiful golden onions!

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  8. Me and yeasted bread = not friends also. But yours look awesome! I like my pizzas on the “rustic” side as well 😉 I will definitely try this recipe at home. But having 2 kids (plus one on the way), I might just purchase frozen pizza dough from The Cheese Boutique 🙂 – they make a nice one there. Have a good weekend, Mardi!

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  9. I love your addition of the roasted tomatoes and rustic looks great! Oh, anytime I eat this it’s in the south with plenty of sunshine and heat. Something we could do with right now. Thanks for adding a ray of sunshine to this Friday!

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  10. Well, after reading multiple blog posts that substituted roasted tomatoes, I had to try a leftover piece with oven-dried tomatoes added, and I agree, it’s a great addition (not a substitution in my case, but I can understand the allure of leaving the anchovies off!). Lovely pictures, as always!

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  11. I’m surprised to hear you’re challenged by yeasty things. It seems you can do everything perfectly! I like the sound (and look) of the capers you put on top, though I’m firmly on team anchovy. It’s really all about those caramelized onions.

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  12. Your rustic pissaladiere looks fantastic, Mardi. I wish my crust had turned out like yours. The tomatoes and capers look fantastic – and I’m sure they would have been wonderful with the anchovies too… almost like a pizza puttanesca!

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  13. Rustic is wonderful.. I actually like the look..Those perfect looking pizzas in the pizza houses as a taste awful. And I know this is good.

    To get this nice a crust I’d have to take the batteries out of my smoke detectors but I think the effort would be worth it LOL

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  14. I am a bit hesitant to use anchovies like you in my recipes. My family is not in love with anchovies. We like roasted tomatoes, that would work for us. I look at your crust and it looks rustic to me. My favorite crust recipe is from Cook’s Illustrated and I bake it on a baking stone.

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  15. Mardi that crust looks sooo freakin’ good! Just looking at this again makes me want to go and get my dough ready!

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  16. I’m amazed that your crust stayed crisp after two days! That never happens. My dough didn’t rise, so I’m 100% sure mine didn’t come out right. At all. That was just one of many problems I had. Yours looks beautiful, and the capers and tomatoes sound delish. Nice photos!

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  17. Rustic is a big compliment, in my book 🙂 And your pissaladiere looks just gorgeous. The colors played well between all the things you chose and I agree – a perfect mid afternoon snack indeed. Nana and I have agreed we will revisit this one over the Thanksgiving break and play around with other tops – I hope our crust turns out as gorgeous (and rustic 🙂 as yours !!!

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  18. We had several versions of Pissaladiere when we were in France earlier in the year and it really makes most pizza we come across pretty lame.

    The caper and roasted tomato combination is a great swap by me!

    Jason

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  19. I love the idea of substituting roasted tomatoes and capers. I followed the recipe even though I don’t like anchovies and wasn’t as happy with the results. Your photos are gorgeous. I’m with you on the burnt pizza edges 🙂

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  20. Yum! This looks good. I may just have to make it for myself because my DH isn’t a super fan of odd pizzas, but the rustic look, looks amazing! Plus I don’t know even how to say that pizza word, which makes it that much more attractive, AND I have some capers sitting around just BEGGING to be used. :

    Reply

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