Sunday, March 24, 2013

Une pissaladière

This is a French classic: the onion pizza. The recipe is from the south of France and is made with onions slowly cooked in olive oil with herbs, then spread on a pizza dough and garnished with anchovies and black olives. Yum.

Onion pizza with anchovies and black olives.

This one was good, but not the best I've made. Ken didn't like the anchovies, and he said that I put too much hot red pepper in. That's probably true, because I do tend to over do the hot stuff. So, next time there will be less pepper, and maybe no anchovies. We'll see.

16 comments:

  1. It looks delicious, and like most home-made food, I suppose it can turn out slightly different every time.

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  2. It was good, but the anchovies were past their prime, unfortunately.

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  3. dee-lish looking crust! make mine with ham and pineapple please; onions do nasty things to my body. :(

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  4. Second Jean's comment... can smell it from here!!
    Were the 'chovies the "brined", salty presevered type, or the tapas, "fresh" preserved in oil, ones.
    I cannot eat the salty ones, but since discovering the "fresh" ones in all the french stores I can now have 'chovies on pizzas...

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    1. Tim, I will look out for those when we are chez nous, as I am not always too keen on the salty ones.

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    2. Super U...
      [shop... not posh comment!]

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  5. I had my first pissaladière at my friend's house in Brignoles last September. For the next week, we practically lived on them driving around le Var. So delicious. I've made it a couple of times since coming home, but I've never gotten the crust right.
    By the way, given that the name comes from the niçois, "peis salat" or "salted fish", is it really going to be a "pissaladière" if you make it without the anchovies? (Ça serait un peu comme une bonne choucroute garnie sans choucroute!).

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  6. Hello Walt,
    Such a good dish, love to make it and now seeing this, I will have to make it very soon!! Your one looks wonderful and I must spice it up also (usually don't...).
    Ivan

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  7. Oh, hey! This is the first food-photo post you've done in a long time. Very attractive, this pissaladière. So, Ken would have liked the pizza if the anchovies had been fresher, is that it?

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  8. Okay, I officially feel like a grinch. I'm ot big on very salty anchovies -- I admit it. But I love the crust, the olives, and the onions, and I think W. should make this 'salty fish' pie again soon.

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    1. Ken, you're no grinch!
      Salty anchovies... even the ones preserved in oil... are one of my pet hates...
      Now... if Walt makes another and designs the cross in olives... then he can use tapas anchovies in two triangles... and 'orrible salty ones in the others!
      It is what I do when making a pizza here... Pauline's half and my half!!

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  9. It looks beautiful Walt! I could never eat the salty anchovies either (and I don't like onions), but fennel would be fun mixed with other vegetables.

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  10. That looks tasty. In 1963, I thought pissaladière was foul, but I sure like it now.

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  11. Keen and I are together on the anchovies, although having said that, I did have fresh anchovies in Spain and loved them. It's the commercial, comes-in-a-bottle kind that I hate.

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  12. Yummy-looking even with the 'chovies!

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  13. I'm with Ken on the hot stuff. You can always add more, but you can't take it out once it's in. Story of our lives (Mitch and mine). Looks so delish!

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