Grilled Pissaladiere: Provenal Caramelized Onion Pizza
"I always treat myself to one meal on Sundays when I can have whatever I want. Usually it's pizza, which is my favorite indulgence." Beyonce
Not all great pizza comes from Italy. Provence, the region of southern France that meets the Mediterranean, makes notable pizza called pissaladiere. Here's a typical one. Notice there is no sauce or cheese. But with the sweet onions and salty anchovies, there is plenty of fun!
Before you start, I recommend you read my article The Science of Grilled Pizza (Pizza alla Griglia).
Makes. 1 (14") pizza
Preparation time. 15 minutes (not counting the time needed to make dough or the caramelized onions)
Cooking time. 15 minutes
16 ounces pizza dough
2 tablespoons extra virgin olive oil
12 nioise or Kalamata olives
6 anchovy filets, packed in oil in cans
2 teaspoons chopped fresh rosemary, thyme, or oregano
1 cup caramelized onions
2 pinches coarse salt
1/4 teaspoon freshly ground black pepper
About the anchovies. You can skip them if you want, but they will never taste beter than in the company of caramelized onions.
Optional. Add 1/4 cup chopped sundried tomatoes or 1/2 teaspoon crushed red pepper. Add some garlic to the onions for the last 5 minutes of the time you cook them.
1) Make the dough the day before. Either Roman or Neapolitan will work fine. The caramelized onions can also be made a day ahead. Remove the pits from the olives and chop them in large chunks. Drain the anchivies and chop then into large chunks.
2) Preheat the grill to high. Shoot for 450°F.
3) Coat the pan with oil. Spread the dough out with your hands, and don't worry if it is not perfectly round. With a pastry brush or spray bottle, lightly coat the top with olive oil.
4) Sprinkle the herbs on the dough first. This is important so the moist onions keep them from burning. Then add the olives, anchovies, caramelized onions, salt, and pepper. I know you want to, but don't skip the anchovies.
4) Bake, cut, and serve.
This page was revised
| Homepage | Table of Contents | About Us | Pitmaster Club | Newsletter |
| Tips & Techniques | Recipes | Equipment Reviews | BBQ Culture & History | Weights, Measures, Conversions |
| Privacy Promise, Terms of Service, Other Legal Stuff | Advertising & Sponsorship Opportunities |
This site is brought to you in part by readers who support us with their membership in our Pitmaster Club.
Click here to learn more about benefits to membership in the Pitmaster Club.