Monday, January 11, 2010


My friend Jill and I decided to make pissaladiere this week. Pissaladiere is an onion tart topped with lots of caramelized onions, olives, and usually anchovies (which of course I left off). I used to make pissaladiere for my dad when I still lived in Illinois, and it was one of our favorites. It's sort of like a pizza without the sauce and cheese, so it's great for vegan meals.

Pissaladiere can be made with a pizza type crust, or with more of a pie pastry type crust, or even puff pastry. My favorite way to make it is with the pizza type crust that's crispy on the outside and softer in the middle. For the crust, this time I used James Peterson's focaccia dough. I've made this so many times I don't have a specific topping recipe, but looking online I found that the Barefoot Contessa's recipe is very similar to mine, crust and all. The most important part of the recipe is to make sure that the onions are really caramelized so that they are full of flavor and almost sweet. Instead of anchovies I used roasted peppers, and it turned out to be quite delicious.

Please check out Jill's version of pissaladiere on her blog!

Here's the Barefoot Contessa recipe:


  1. Hi! That looks delicious! I think the Barefoot Contessa crust recipe in your link is the same crust that's used for her White Pizza with Arugula recipe, and that crust is SO good. I bet it's awesome with the pissaladiere toppings.

  2. It is always fun to bake with you!