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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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.
Very polarizing!
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!
Yes it’s a lovely little taste of summer!
Bellissime foto, la focaccia poi sembra buonissima! ^_^
Ciao e piacere di conoscerti,
Tiziana
Thanks! (?)
Looks delicious! I would have switched out the anchovies too, good call.
See, this is why we are friends.
So Provence. It always looks a bit rustic and homey in the window of the boulangerie or patisserie there and I love that you’ve used capers in it.
Sam
Aw thanks 🙂
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!
Nothing better than a simple pizza margherita!
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.
Another pizza indeed…
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.
Oh that’s a great idea but *I* would have tasted them 😉
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.
Thanks. I don’t think I am there yet re: yeast but getting there…
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!
Thanks. And yes, rustic all the way!
I love your substitutions. Roasted tomatoes go so well with caramelized onion.
I think so too!
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!
Oh that frozen pizza dough is fabulous if you don’t have time to make your own!
Yay! I also put roasted tomatoes on my onion pizza! Yum!
It’s a great combo!
Your pissaldiere looks great and I love the addition of your own grown tomatoes. Really great.
It’s always so satisfying to use your own produce!
Ooohh man that looks good! I’m a rustic pizza fan too.
Thanks – I was so pleased 😉
I’d be definitely swapping out the anchovies too! Your pizza and crust looks awesome.
Team Tomato for the win!
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!
Yes it did bring a little sunshine to a grey afternoon!
I’m drooling, sounds wonderful!
🙂
Yum! Your tomatoes look outstanding!
This is one of those foods I’ve always intended to make and haven’t. This post may be the push I need to do it!
Well if *I* can do it, so can you!
Oh what a nice pissaladière indeed. Love the colors and yes the touch of burnt crust makes it authentic.
Thanks so much – I like that you think it looks authentic.
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!
Totally – addition, not substitution!
have you ever tried instant yeast instead of active dry? glad this was a hit for you! it looks great!
No but I might play with that next time….
This was the first email I read this morning, and love your tweaks to this recipe. We are not a team anchovy in our house so this was a tough one for us this week, and I went off reservation with mine!
Fantastic looking Pissaladiere!
Thanks so much – I was glad it worked out, was a bit doubtful!
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.
Oh you flatter me – I have my challenges in the kitchen as well 🙂
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!
Oooh yes you’re right!
rustic is perfect in this case! Another great looking entry in team tomato. I’m ready to test this out with some roasted tomatoes myself.
Yay Team Tomato!
Wow, great topping choices. I’m sure they taste as good as they look too.
Thanks – they did!
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
Actually it did not smoke that much…. Thank goodness!
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.
Yes next time I might use a baking stone to see how it goes!
Love the idea of adding capers with the sun dried tomatoes. Your onions almost look like melted cheese. Great post.
And they melted in my mouth too, just like cheese! Mmmm!
Mardi that crust looks sooo freakin’ good! Just looking at this again makes me want to go and get my dough ready!
Thanks so much!
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!
Yes I was impressed with this as well – a huge bonus in my book as I love leftovers but not soggy pizza ones!
Beautiful crust!!! But where is the pissaladierre?
Huh?
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 !!!
You will both love this one!
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
Well now I know how easy this is, I will be making it again!
You don’t seem to have a problem with this dough:)Looks wonderful! I also love rustic pizzas. I can’t wait to make it again. Your crust is just the way I like it:)xx
Aw thanks Lora – that means a lot coming from you!
So lovely! I agree with you… Pizzas are best when they are a bit rustic and free form. This is a beautiful dish!
Thanks Jen – I have come a long way with dough since my lesson in your kitchen last summer!
Gorgeous! Your crust looks perfect, and the tomatoes look like a delicious addition.
Thanks – I like how this turned out!
I prefer rustic pizza as well
Best kind!
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 🙂
Yay for burnt pizza edges!
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. :