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What is Pissaladière you ask? Award winning chef Daniel Boulud says it’s a version of the ever-popular Margherita pizza with a thicker dough. Pissaladière is originally from Nice in Southern France and consists of toppings such as caramelized onions, black olives and anchovies.



For the pizza dough:

  • 120 grams of water
  • 325 grams of bread flour
  • 5 grams of extra-virgin olive oil
  • 4 grams of salt
  • 1 gram of sugar

For the garnish:

  • 30 grams of extra-virgin olive oil
  • 500 grams of yellow onions, thinly sliced
  • 1 clove of garlic, crushed
  • 1 bouquet of garni (2 sprigs of thyme and bay leaf, 1/4 of a dried fennel stick tied with a kitchen string)
  • 10 anchovy fillets, spilt in half length-wise
  • 50 grams of Nicoise olives, pitted and halved length wise
  • 2 grams of thyme, chopped just before
  • Salt and espelette pepper


For the pizza dough:

  1. Dissolve the fresh yeast into the lukewarm water and let it rest for about ten minutes. Meanwhile combine the flour, salt and sugar.
  2. Add the olive oil to the water and then mix in the dry ingredients.
  3. Knead until smooth, about five to seven minutes.
  4. Use just enough olive oil to lightly coat the surface of the dough and place in a bowl.
  5. Wrap it in plastic wrap, and let it rest at room temperature for one hour, and then store in the refrigerator overnight.

For the pissaladière:

  1. Heat the olive oil in a large sauce pan over low heat.
  2. Add the onions, garlic, bouquet garni, and season with salt and pepper. Stirring often, carefully cook the onions for about 20 minutes, or until they are very soft, somewhat dry, but not colored.
  3. Discard the bouquet garni, and reserve the onions.
  4. Remove the dough from the refrigerator and punch it down.
  5. On a lightly floured surface, roll the dough into a 30 centimeter circle that is about 1 centimeter thick.
  6. Using a cake tester, or a dough docker generously dock the dough so that it rises evenly during the baking process.
  7. Spread a thick layer of the cooked onions over the dough and handsomely arrange the anchovies, and olives on top.
  8. Sprinkle the pissaladière with a light dusting of chopped thyme, espelette pepper, and salt.
  9. Bake in a 500°F (260°C) oven for about 20 minutes and serve immediately.

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