Remember that recipe for the caramelized onions I shared earlier this week? Now that you have all those delicious onions it’s time to do something fun with it. Like making this classic pissaladiere recipe!


What is a pissaladiere?

A pissaladiere is basically the French version of a pizza. But maybe that is not the right way to describe it. It’s more or less a flat bread type of dish and typically has caramelized onions and anchovy fillets and olives as well. It’s originally from the south of France and most specifically the Nice region. It’s usually made in a rectangular shape but round can be done as well. In the end the taste will be the same of this French classic.

What do you need to make a pissaladiere

Now apart from the caramelized onions you need dough to make this pissaladiere recipe. You can use either puff pastry, pizza dough or flammkuchen dough as I did here. There is no right or wrong here, so just use whatever you like best. I used ready made dough but if you’re into making your own pizza dough you can check the recipe here.

Other than that you need about two tins of anchovies and some kalamata olives with stones removed. I also added some fresh thyme for added flavor. Traditionally you should use niçoise olives which are black olives but kalamata will work just fine. Kalamata is bigger so if you find them too large you can cut them a bit smaller if needed.

Ingredients for making a pissaladiere

How to make the pissaladiere recipe

For making this traditional recipe you roll out your dough of choice and preheat the oven too 400˚F (200˚C). Spread the caramelized onions over the dough and divide the anchovies into a diamond shape. Now that is obviously not an absolute necessity. You can shape the anchovies any way you want really. The addition of anchovies is a must though so if you don’t like anchovies you can leave them out, but you won’t be making a pissaladiere. Just saying. And the salty anchovies really do add a lot of flavor to the sweet caramelized onions. 

Pissaladiere recipe

Now for the placement of the olives; you place one olive into each center of the diamonds. Now slide the dough onto a baking sheet lined with parchment paper. And you finish by baking the pissaladiere recipe in the oven for about 20 minutes or until golden brown.

Once baked you take it out and let it get to room temperature before serving. 

Pissaladiere recipe

Pissaladiere recipe

5 from 2 votes
GangSide Dish

This delicious French classic is not difficult to make and so good! please keep in mind that the times given are taken into account that you already made the caramelized onions before
Decorative clock showing preparation time
Prep time 10 minutes
Cooking time 20 minutes
Total time 30 minutes

6 people


  • 1 roll flammkuchen dough rectangular
  • 500 grams caramelized onion
  • 2 cans anchovies
  • 240 grams kalamata olives stones removed
  • 5 sprigs thyme

How to make the pissaladiere

  • Preheat the oven to 200 degrees.
  • Roll out the dough on a baking sheet. Spread the caramelized onion over the dough.
  • Divide the anchovies in diamond shape over the onion mixture, place an olive in the center of each diamond. Spread the thyme over the pissaladiere.
  • Bake the pissaladiere in the oven for about 20 minutes until golden brown.


For nutritional calculation I used puff pastry instead of flammkuche dough

Nutrition Information per portion

Calories: 341kcal | Carbohydrates: 28g | Protein: 8g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 748mg | Potassium: 239mg | Fiber: 3g | Sugar: 4g | Vitamin A: 208IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 2mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist