Anchovies, onion confit, garlic and luscious black olives – what’s not to love about this classic dish!
Pissaladière is a culinary specialty originating from Liguria but also typical across southeastern France. This is our interpretation of this classic dish using a Neapolitan pizza base.
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
Slice around 10 banana shallot onions (enough for 1 pizza) with a mandolin and slowly cook in butter and olive oil until soft and brown – it should resemble an onion confit. Part way through cooking, add 3 sliced garlic cloves.
Stretch the pizza dough over plenty of semolina.
Spread the onion confit over the base of the pizza and layer the anchovies in a criss-cross design. Add black olives to the centre of each ‘square’.
Pour a little basil oil over the top of the pizza.
Sprinkle with dried oregano.
Bake in your pizza oven at 500 degrees C for around 90 seconds, turning frequently.
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
New York pizza? Chicago pizza? Surely pizza is pizza, right. Wrong. These two iconic US cities have pizza at their heart, but they both have a very different take on pizza. And they are at the heart of a heated debate about which is the best. Passions run high. Late-night satirist Jon Stewart – a [...]
🍕 The Art of Pizza The 72 Hour Biga Dough The patience of great pizza Every perfect pizza begins long before it meets the flame. Behind the blistered crust and open crumb lies a quiet process — time, temperature and a living dough that slowly comes to life. The biga method is one of Italy’s [...]
Smoked Pancetta, Mushroom & Thyme Pizza! This is a comfort-combo pizza that is the ideal partner for a chilled bottle of pét-nat on a summer evening. The smoky pancetta and mushroom really benefit from plenty of fresh thyme and the milky mozzarella pulls all the flavours together into a wood-fired delight. Finish with a good [...]
Three Sisters Pizza! We’ve been growing a three sisters garden together as a family this year and now it’s harvest time. The concept is inspired by a native American gardening method whereby the sweetcorn grows up as a natural trellis for the climbing beans whilst the squash and pumpkin prevent weeds and keeps the ground [...]
Pissaladière
Pissaladière is a culinary specialty originating from Liguria but also typical across southeastern France. This is our interpretation of this classic dish using a Neapolitan pizza base.
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
Pizza base
Prepping!
Baking!
Serving!
Related Posts
What’s the difference between a New York and Chicago pizza?
The Art of Pizza – The 72 Hour Biga Dough
Smoked Pancetta, Mushroom & Thyme Pizza
Three Sisters Pizza