A golden-crusted flatbread smothered in deeply caramelized onions, draped with briny anchovy fillets and dotted with black olives.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: rustic cutting board
Garnishes: fresh thyme, olive oil drizzle
Accompaniments: chilled rose wine
Instructions
-
1
Make dough: mix flour, yeast, salt, 2 tbsp olive oil, and warm water. Knead 8 min. Rise 1 hour.
-
2
Slowly cook onions in 3 tbsp olive oil with garlic, bay leaves, thyme, and salt over low heat for 45 min until deeply caramelized and jammy.
-
3
Roll dough to fit a large baking sheet. Spread the caramelized onions evenly over the surface.
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4
Arrange anchovy fillets in a lattice pattern. Place olives in the diamond spaces between.
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5
Bake at 220°C (425°F) for 20-25 min until the crust is golden and crisp.
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6
Cool slightly, cut into rectangles, and serve warm or at room temperature.
Did You Know?
The name derives from pissalat, a fermented fish paste once used instead of whole anchovies, connecting Monaco to ancient Roman garum traditions.
Chef's Notes
Equipment Tips
- large skillet
- baking sheet
- rolling pin
Garnishing
fresh thyme, olive oil drizzle
Accompaniments
chilled rose wine
The Story Behind Pissaladiere
Pissaladiere is one of the oldest dishes shared across Monaco, Nice, and the Ligurian coast. Its origins trace to medieval times when salted fish and slow-cooked onions were staples of the coastal poor. The dish represents the deep culinary kinship between Monaco and its neighbors along the Mediterranean.
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