Sweet Onion, Olive and Anchovy Pissaladiere

Menu PartAppetizer/Small Plate
Cuisine TypeFrench
Sweet Onion, Olive and Anchovy Pissaladiere

Pennsylvania State University

Housing and Food Services

State College, Pa.

To keep college students from getting pizza bored, the chefs at Penn State University created a French variation on the Italian classic. The pissaladiere is a simple flatbread topped with caramelized onions, olives and anchovies, drizzled with olive oil and sprinkled with chopped thyme. Cheese is not part of the traditional recipe. This flatbread can serve as a satisfying snack or shareable starter.



1 parbaked pizza crust

1 oz. garlic-infused olive oil

8 oz. caramelized onions

¼ tsp. chopped fresh thyme

8 kalamata olives

8 canned anchovy fillets, drained


1. With pastry brush, brush pizza crust with olive oil to the edges of dough. Cover with caramelized onions; sprinkle with thyme. Arrange olives and anchovies on top of pizza.

2. Bake in 400 F. oven until crisp. To serve, cut into 8 slices.

Photo courtesy of National Onion Association

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