Pissaladiere

by Stephanie Conley

If you lurve anchovies, then this french style pizza will make your taste buds happy. A quick and easy dough that is fuss free will have this whipped up in no time and be very impressive to your guests. I think it’s nice to serve with drinks before dinner but it would also make a lovely simple lunch with a green salad.




You'll need

  • Dough
  • 2 cups flour
  • 100ml olive oil
  • 150ml lukewarm water
  • 1 tsp sea salt
  • Topping
  • 60ml olive oil
  • 4 onions, sliced
  • 2 cloves garlic, finely chopped
  • 3 sprigs thyme
  • 1 tsp dried chilli
  • 1 punnet grape tomatoes, halved
  • 160g black olives, pitted
  • 60g anchovies in oil, drained

Here's how

  1. Heat 60ml of olive oil in a saucepan and add the onions with a tsp sea salt and stir until onions start to cook down. Add the garlic, chilli and thyme leaves and cook on a low heat for 30 minutes. Allow to cool.
  2. Place the flour and salt in a bowl. Add the olive oil and water and stir until the mixture becomes sticky dough. Turn out onto a well floured surface and knead for 3 minutes. Cover with plastic wrap and leave to rest for 45minutes at room temperature.
  3. Preheat the oven to 220 degrees. On a piece of baking paper the same size as your baking tray (24x40cm) roll out the dough and turn in the edges 1cm to make a border. Spread the onions inside the border and scatter with tomatoes. Bake for 30 minutes then add the olives and place the anchovies creating a grid pattern on the pissaladiere. Bake for a further 10 minutes until golden.

About the Author

Stephanie Conley

Just prior to opening her successful fashion label under her own name, Stephanie Conley was undecided about her career path. In 2002 she began a course at Le Cordon Bleu in an attempt to try her hand at food. However, after a brief stint in catering she decided to return to fashion. Stephanie’s... Read Full Bio

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