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.
Heritage Tomatoes, Mozzarella and Chilli Flakes pizza! A slight twist on the classic Margherita, this is made with a variety of in-season heritage tomatoes, fresh mozzarella, chilli flakes and a drizzle of basil oil and balsamic vinegar. Simple but super tasty! Pizza dough This recipe uses Associazione Verace Pizza Napoletana recipe which can be found [...]
Dirty Onion Marmalade! Method Place your onions directly onto the embers of your wood fire or directly on the base of the pizza oven. Cook for 35-40 mins turning occasionally. Don’t be afraid of burying them under some lumps of burnt down wood that form in the oven. To test if they are ready insert [...]
What temperature should I cook my pizza at? The perfect pizza-cooking temperature is 450C – it’s the temperature of those gorgeous vintage wood-fired pizza ovens used by the same family for generations. *sigh* Ideally, when you’re cooking a pizza, you want heat enough to crisp the crust but not to destroy your toppings. Essentially, whether [...]
Salami and Picante Pepper Pizza! This is a lip-smacking flavour-bomb of a pizza! Thick slices of french salami with a gentle kick of heat from the picante peppers. Perfect with an IPA! Pizza dough This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here. Method Stretch the pizza dough over plenty [...]
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
Heritage Tomatoes, Mozzarella and Chilli Flakes
Dirty Onion Marmalade
How to cook the perfect pizza
Salami and Picante Pepper Pizza