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Saffron and Honey

Eat Chic

April 6, 2017

Provencal Classics: Pissaladière

A new take on the Niçoise classic – pissaladière. No anchovies in this one, but still plenty of caramelized onions, that are joined by sunny squash, a bit of cheese, and hazelnuts.

Pissaladière is a savory bread similar to, but thinner than a focaccia. The pissaladière is now most often served as an appetizer or an accompaniment to aperitifs, but, in the past, it was traditionally cooked and sold early each morning around Nice.

I love this new, lighter version of this Provençal classic and can see myself making it all summer long with beautiful summer squashes – I hope you love it too. Feel free to experiment with different toppings – you can, certainly, re-introduce a few olives or use different nuts, if you prefer.

{p.s} For more Provençal Classics in this series, check out these recipes for olive tapenade and pot-au-feu.


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Provencal Classics: Pissaladière
Author: Saffron & Honey
Recipe type: Appetizer
Cuisine: French
Prep time:  30 mins
Cook time:  10 mins
Total time:  40 mins
 
Pissaladière is a classic savory bread - here, it is updated with sunny squash, parmesan cheese, and hazelnuts.
Ingredients
  • pizza dough
  • 1 zucchini squash, thinly sliced in rounds
  • .25 cup parmesan cheese
  • 1 medium Spanish onion, thinly sliced in rounds
  • olive oil
  • salt, pepper
  • .25 cup hazelnuts, crushed
Instructions
  1. Sauté the zucchini first, in a large pan with a tiny bit of olive oil. Flip over once. Season lightly with salt and pepper and set aside.
  2. Now caramelize the onions - get the olive oil sizzling in a large pan, then add onions and coat them in the hot oil. Cook on medium-high heat, stirring occasionally until caramel-brown.
  3. In the meantime, preheat your oven to 475F or as high as your temperature setting will go. Roll out the pizza dough very thinly on a piece of parchment paper that you can later place directly on the oven rack. It should form a "rustic rectangle."
  4. Arrange zucchini and onion slices neatly on the pizza dough, leaving a half inch border around the edges. Top with parmesan cheese.
  5. Bake for about 10 minutes. Then top with crushed hazelnuts. Serve warm or cold.
3.5.3226

Serve warm or cooled. So perfect with a glass of wine this summer!

I am wishfully thinking towards summertime already…

Reader Interactions

Comments

  1. thefolia says

    April 10, 2017 at 12:20 pm

    I love this dish I could eat it anytime of the day…happy feasting.

    Reply
    • saffronandhoney says

      April 10, 2017 at 5:45 pm

      Thank you!

      Reply
  2. Teresa says

    May 20, 2017 at 7:18 am

    I like this take on this dish – the traditional version is delicious, but I’d make this one much more often, too.

    Reply
    • saffronandhoney says

      May 22, 2017 at 6:56 pm

      I find myself making this one more often, as well, Teresa – an easier version to enjoy everyday!

      Reply

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Welcome to Saffron & Honey, my little place under the sun to cook and live colorfully. I'm Ksenia and I'm a cook, writer, and food photographer. Read More…

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Food is comfort and food is community 🩷 // and this soy-braised tofu made with @foodlandhi ‘s new Maika’i Tofu (made locally at Aloha Tofu Factory) is definitely full of those comforting flavors of home // #foodland75 #foodlandambassador #tofurecipes #mauistrong #maikai Recipe: 
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