Is it right to call something something even if it's not exactly the something, but takes that lovely something as its inspiration? This is definitely not a pizza. In fact, it's really just a tart. And a pissaladiere is also just a tart. A tart at heart. With no tomato sauce or cheese in sight, it's more tart than pizza. But they put tandoori chicken on pizzas these days, so...
A traditional Provencal pissaladiere is topped with caramelised onions and decoratively placed anchovies and olives. I used the onions, but added sauted mushrooms and goats cheese.
I've seen a lot of pissaladiere recipes that use puff pastry, but I think it's meant to be a bread or pizza dough. This is an olive oil shortcrust - the first time I've made one - and I was delighted with how beautifully it handled and tasted. I also liked how virtuous I felt to skip the butter.
I love caramelised onions. Making this recipe reinvigorated my love for them, slow-cooked in a little oil over the lowest temperature, helped along towards the end with a dash of balsamic and a sprinkling of brown sugar. I made them again a week later, adding some to a frittata and turning the rest into onion soup.
French onion soup, perhaps? Perhaps no more French than this pissaladiere. But entirely delicious and entirely worth making for lunch this weekend.
You can find my recipe for this tart here.