Springfield, MO

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Pissaladiere Pizza

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This delightful French-style pizza hors d’oeuvre makes a dramatic presentation and the flavor is…ooh-la-la.

Why try? Your family or guests will be intrigued the moment you say “We’re having mini French pizzas for appetizers.”

Foodie Byte: The criss-cross pattern really makes this dish a visual standout.

For more delicious out-of-the-pizza-box ideas, click here.

Copyright 2009. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.



  • 12 ounce prepared pizza dough
  • Corn meal for dusting
  • 1½ pounds onions, peeled and coarsely chopped
  • 1/4 cup olive oil
  • 1 - 28 ounce can diced tomatoes
  • 4 garlic cloves, crushed
  • 2 tablespoons fresh chopped basil
  • Salt and pepper to taste
  • 1/4 pound Niçoise olives, pitted
  • 1 cup anchovy fillets, drained and cut into thin strips


  1. To make filling, cook the onions in oil over low heat until soft and golden, about 45 minutes.
  2. Add the tomatoes, garlic and basil and cook until the water from the tomatoes has evaporated.
  3. Season with salt and pepper. Remove from heat and cool.
  4. Preheat oven to 400°F.
  5. Use non-stick cooking spray on a large baking sheet with sides and lightly dust with cornmeal.
  6. Roll out pizza dough and press into the pan, pushing up the sides.
  7. Spoon in the filling and decorate the top with olives and anchovy strips.
  8. Bake for 20 minutes, then reduce oven to 350°F and continue baking for 20 minutes or until crust is done.
  9. Serve hot or at room temperature.
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