I was happy when I found the Niçoise-style olives at Whole Foods because I had struck out at a few of the grocery stores and since we had never had Niçoise olives before, I wanted to include them in the pissaladière.
The dough was easy to make and while it was rising, I made the onions. The onions took all of the hour to cook and while I was chopping the anchovies I wondered how everyone was going to like this. We never eat pizza with anchovies - Never, so I decided not to adorn it with the anchovies because no one in my house would touch the pissaladière, including myself. There is something about those little fillets, besides the fact that we never eat them, that is off-putting and I didn't want everyone to be turned off and not try the Pissaladière, so I only mixed the anchovies in with the onions because I knew they would melt away and just flavor the onions.
All of us liked the pissaladière and although it will never replace the American-Italian pizza that we are used to, all of us thought it was good and were happy to have tried it. You can find this recipe on pp. 45-47 in Around My French Table and you can also find it online. Visit French Fridays with Dorie to see what the other group members thought of this week's recipe.
Your pissaladiere looks so delicious, Elaine. I wish I'd made the pizza dough. The puff pastry I used didn't quite work. But I did like the flavors a lot, including the anchovies! Have a great weekend.
ReplyDeleteDon't think of it as a pizza replacement, but as its own flatbread style thing. Maybe next time put on those anchovies! It's delicious, I promise!
ReplyDeleteI'm with you about chopping those anchovies into the onions. You have to really have an appreciation of the anchovy in order to drape a fillet across a pizza. I'm not quite there yet. :)
ReplyDeleteOver here it is hard to find a can of anchovies but dried ones are a plenty, so I substituted it with dried anchovies and it was good..pan fried them, chop them into the onions and it was the most delicious onions topping I have ever tasted ! Yours looks great:) Have a great weekend!
ReplyDeleteLooks delicious! I love the thick ring of dough you have. Perfect for dipping in sauce!
ReplyDeleteYour pissaladiere looks great. I loved the anchovies in the onions, but didn't on top of it. So I think you made a good choice.
ReplyDeleteYour caramelized onions look perfect. I always order anchovies on my pizza - can't get enough of those salty bites. I usually also have ricotta cheese with my pizza, so the smooth cheese helps mellow out the strong flavor.
ReplyDeleteThe caramelized onions look fantastic! I also was hesitant to use the anchovies on top, but the brininess was really nice with the sweetness of the onion!
ReplyDeleteI much prefer American pizza too - with lots of tomato sauce and cheese!
ReplyDeleteYour pizza looks delicious! Perfect crust. I'm with you on the good old traditional pizza.
ReplyDeleteI've always been curious to try this pizza, I love all the ingredients
ReplyDeleteYour Pisssaladiere looks perfect! I put the anchovies on for my pictures and then peeled them off before we ate! I loved the onions. Have a great weekend!
ReplyDeleteYour pissaladiere is gorgeous, Elaine! I love the rustic look of it. You were smart to leave the anchovies off the top; we wished we had. Have a great weekend!
ReplyDeletewe are good with the anchovies, but we decided to make a double recipe for the dough and make regular old pizzas and everything was fantastic! :) funny that you stuck the anchovies in anyways, maybe its just the look of the fish you dont like?
ReplyDeleteThe Pissaladiere looks delicious! Beautiful crust!
ReplyDeleteGreat looking crust! I liked it more once the wine started flowing. :-)
ReplyDeleteGood for you to make this "P" not too much like a pizza. I knew it would not get eaten, even by me, if I did not make several adjustments. Your crust is beautiful and your "P" turned out really well. I did not make as many onions as requested in the recipe, but seeing yours, they do look good.
ReplyDeleteYours looks beautiful, Elaine! I didn't mind the saltiness of the anchovies on top, but might leave them off in future. They give a really nice flavour to the onions when they're mixed in.
ReplyDeleteI like anchovies, but I totally made sure to hide them in the onions - sometimes you have to know which battles are worth fighting (and if they didn't eat it, I would have had to make another dinner...Oy)
ReplyDeleteI think I defintely put this in the "flatbread" category. Pizza is a food group all unto itself.
Have a great weekend!
It looks wonderful - very nice presentation. I would like this for sure - maybe with a touch of anchovies too! It looks very light - perfect with a glass of wine!
ReplyDeletedelicious !!
ReplyDeleteI think you made the right choice with the anchovies. I think the ones on top were a little too much for me. I'll definitely be trying this recipe again, though.
ReplyDeleteI like this onion disguise method. I put them in the onions and laid them on top and giggled to myself as some peeled them off and then enjoyed the dish not realizing they were inside as well. lol.
ReplyDeleteI think I would mix the anchovies in with the onions too. That is a good idea.
ReplyDeleteYour pissaladiere turned out just gorgeous - really beautiful. While I did not make this one (out of time, had a cold and Nana told me there were anchovies involved :) I plan to try the recipe again with substitutes. Will do the onions for sure - and hope they look like yours !
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