The pissaladière, a true culinary treasure of the Mediterranean, perfectly embodies the sun-drenched flavors of the region. Originating from beautiful Provence, this savory tart is a subtle blend of simple yet powerful ingredients that instantly transport you to the sunlit French coast.
At first glance, pissaladière resembles a pizza, but it has a unique charm of its own. Its crisp base, made from a thin bread dough, serves as the canvas for a symphony of Mediterranean aromas. The undisputed star of this creation is the onion, slowly confit until it becomes tender and sweet. These caramelized onions provide a delicate sweetness, balanced by the bold presence of local black olives generously scattered on top.
⏱️ Cooking & Preparation Time
- Prep: 50 minutes
- Cooking: 5 minutes on a pizza stone at 260 °C (500 °F)
- Rest: 10 minutes for the onions
🧾 Ingredients
- 1 pizza dough base
- 3 onions
- 2 tbsp olive oil
- 3 tbsp water
- 1 can anchovies
- Black olives (to taste)
- Herbes de Provence
- A drizzle of olive oil for assembly
👨🍳 Instructions
- Thinly slice the onions and slowly confit them in 2 tbsp olive oil and 3 tbsp water, covered, for 45 minutes.
- Drain and let cool completely.
- Preheat your BBQ to 260 °C (500 °F) indirect heat, with the pizza stone in place.
- Flour your work surface and roll out the dough.
- Spread the onions, black olives, and anchovies over the dough.
- Drizzle with olive oil and sprinkle with Herbes de Provence.
- Bake the pissaladière on the pizza stone, lid closed, for about 5 minutes, until the crust is golden.
🍽️ Serving & Pairings
Cut into squares or slices for an appetizer or starter. Serve warm with a mustard-dressed green salad, a chilled Provence rosé, or a crisp mineral white wine.
🥦 Dietary Variations
- 🥬 Swap pizza dough for whole-grain or gluten-free dough.
- 🧅 Add sweet peppers or sun-dried tomatoes.
- 🧄 For extra depth, add a clove of confit garlic to the onions.
🍽️ Nutrition Facts (per serving – 1/4 of the pissaladière)
| Energy | 412 kcal ⚪ |
|---|---|
| Fat | 21.1 g |
| of which saturated | 4.5 g |
| of which omega-3 | 0.8 g |
| Carbohydrates | 39.6 g |
| of which sugars | 7.2 g |
| Fiber | 3.1 g |
| Protein | 11.9 g |
| Cholesterol | 17 mg |
| Salt | 2.3 g |
| Calcium | 68 mg |
| Iron | 1.5 mg |
| Vitamin B12 | 0.7 µg |
*RI: Reference Intake for an average adult (8400 kJ / 2000 kcal)
🧬 Health sheet – Cancer + Diabetes
Pissaladière is relatively healthy when eaten in moderate portions. The caramelized onions provide fiber and antioxidants, while the anchovies supply omega-3s, protein, and iodine. Overall, it’s not overly fatty, as long as you don’t overdo the olive oil and olives.
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🧬 Cancer Analysis
None of the ingredients in this recipe significantly promote carcinogenic compounds. Baking the dough at high heat on a stone may cause some browning (Maillard reaction), but without animal proteins, the risks related to heterocyclic amines remain very low.
Conclusion: Low carcinogenic risk, rich in antioxidants thanks to the onions.
🩸 Diabetes Analysis
White pizza dough can be a concern for people with diabetes, but the addition of onions, olives, and anchovies helps slow down the glycemic response. By using whole wheat dough, this dish becomes well-suited for a diabetic-friendly diet.
Conclusion: A good option with moderate-GI dough and reasonable portions.
💡 Health Summary
✅ Source of omega-3s and antioxidants
✅ Minimally processed, simple ingredients
⚠️ Keep olive oil and olive quantities moderate
Health Tip: Use whole wheat or homemade dough, and serve with lemony raw vegetables for balance.
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