clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Faux Pissaladière



  1. Preheat oven to 425ºF. Drizzle about 2 to 3 tablespoons of olive oil in a 9×13-inch (for three rounds of dough) or 8×8-inch (for two rounds of dough) baking dish. Plop rounds of dough in pan and let rest for 20 minutes.
  2. Meanwhile prepare your toppings: pit and slice the olives; filet the anchovies (if using salt-packed); caramelize the onions (if you haven’t already done so); remove thyme leaves from stems.
  3. Gently stretch the dough so that it fills up the pan. Top the dough with a hefty layer of caramelized onions. Crisscross anchovies over top. Scatter olives overtop. Sprinkle thyme leaves overtop. Bake for 15 minutes. Rotate pan and bake for an additional 5 to 10 minutes or until underside is golden. Transfer to a board. Let cool briefly before cutting.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes