Anchovies, onion confit, garlic and luscious black olives – what’s not to love about this classic dish!
Pissaladière is a culinary specialty originating from Liguria but also typical across southeastern France. This is our interpretation of this classic dish using a Neapolitan pizza base.
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
Slice around 10 banana shallot onions (enough for 1 pizza) with a mandolin and slowly cook in butter and olive oil until soft and brown – it should resemble an onion confit. Part way through cooking, add 3 sliced garlic cloves.
Stretch the pizza dough over plenty of semolina.
Spread the onion confit over the base of the pizza and layer the anchovies in a criss-cross design. Add black olives to the centre of each ‘square’.
Pour a little basil oil over the top of the pizza.
Sprinkle with dried oregano.
Bake in your pizza oven at 500 degrees C for around 90 seconds, turning frequently.
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
🍕 The Art of Pizza Tartiflette Pizza The warmth of the Alps There are moments in the mountains when the world feels perfectly still. The air is crisp, the snow glows in the evening light and the scent of fire and melting cheese fills the air. That is the spirit of this pizza. Inspired by [...]
Mozzarella is the cheese for pizza, right? Light and creamy, it’s designed to become melty, stringy yumminess on our pizzas – where else does it belong? Mozzarella and pizza are made for each other. How do I use mozzarella on a pizza? Slice, rip or grate mozzarella, it’s up to you. Sliced and ripped chunks [...]
This white pizza packs a punch with smokey chorizo, paprika and red chilli. The courgette adds freshness with a nice twang from the Manchego cheese. This is a delicious pizza with amazing smokey hints of flavour from the smoked paprika and chorizo. The courgette ribbons add a fresh textural crunch and the manchego subtly combines [...]
You can't go wrong with an Italian sausage pizza, topped with crispy Kale, marinara and chilli oil. Magnificent! This pizza is mouth-wateringly good! It's hearty, super-tasty and brings together autumn-inspired ingredients suitable for a delicious supper. What's not to love?! Pizza dough This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here. [...]
Pissaladière
Pissaladière is a culinary specialty originating from Liguria but also typical across southeastern France. This is our interpretation of this classic dish using a Neapolitan pizza base.
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
Pizza base
Prepping!
Baking!
Serving!
Related Posts
The Art of Pizza – Tartiflette Pizza
What cheese goes on pizza? Mozzarella is not the only cheese
Courgette, Chorizo, Manchego, Red Chilli and Smoked Paprika
Italian sausage, Kale, Mozzarella and chilli oil