0 (0)

Appetizers, Mains

Onion-Anchovy Pizza (Pissaladiere)

Pizza is described in one dictionary as a "baked, open-faced pie consisting of a thin layer of dough topped with tomato sauce and cheese." In which century was that written? Somebody has to tell them about Thai barbecue chicken. By ... Read more

Total time: 1 hour 30 minutes plus preparation time for dough | Makes 4 pizzas, 6 pieces each

Basic Pizza Dough

  • 2 (1/4-ounce) packages active dry yeast
  • 1/8 teaspoon sugar
  • 1 1/4 cups warm water (110 to 115 degrees), divided
  • 1/4 cup olive oil
  • 3 1/2 cups flour
  • 1 teaspoon salt

Step 1Dissolve the yeast with the sugar in 1/2 cup of the water and set aside until foamy.

Step 2In a large mixing bowl, combine the remaining 3/4 cup warm water, the olive oil and yeast mixture. Stir in the flour, 1 cup at a time, and salt mixing until the dough begins to come together in a ball. Spoon the dough onto a floured board and knead it until it's smooth, elastic and no longer sticky, about 5 minutes. Place the dough in an oiled bowl, cover it with plastic wrap and set it aside in a warm place until it has doubled in size, about 1 hour. It is then ready to use.


  • 5 tablespoons olive oil, divided
  • 6 large onions, thinly sliced
  • 2 cloves garlic, minced
  • Salt
  • Freshly ground pepper
  • Basic Pizza Dough
  • 2 (2-ounce) cans anchovy filets, drained
  • 24 pearl onions, boiled and peeled, for garnish

Step 1Heat 4 tablespoons of the oil in a large skillet. Add the onion slices and garlic. Season them to taste with salt and pepper. Cover the skillet and cook the onions on low heat until they're pale golden, about 30 minutes. Stir them occasionally to avoid sticking. Do not allow the onions to brown.

Step 2While the onions are cooking, prepare the Basic Pizza Dough, divide it into fourths and roll the fourths out into 12-inch rounds. Set the rounds on baking sheets; you'll need 4.

Step 3Heat the oven to 350 degrees.

Step 4Divide the onion mixture among the pizza rounds, spreading it evenly. Garnish each pizza with the anchovies and pearl onions in a circular pattern. Sprinkle them with the remaining tablespoon of oil. Bake the pizzas in batches until golden brown, 20 to 25 minutes.

Note: Often we serve this delicious onion filling on mini pizza rounds as an appetizer.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Pretzel rolls
Mongolian lamb patties
Oyster pan roast
Gravlax with dill mustard sauce