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    Pissaladiere Topped with Anchovies and Olives

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    Pissaladiere Topped with Anchovies and Olives

    This French version of pizza is perfect served straight from the oven with salad for a light lunch or supper.

    • Preparation time: 20 minutes
    • Cooking time: 45 minutes to 50 minutes
    • Total time: 1 hour 5 minutes to 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    • 4 tbsp olive oil
    • 750g Waitrose OSO Sweet Onions, finely chopped
    • 1 clove garlic, crushed
    • 375g pack Saxby's Ready Rolled Puff Pastry
    • 2 x 50g tins Waitrose Anchovy Fillets in Olive Oil, drained reserving the oil from 1 tin
    • 12 black pitted olives, halved, to garnish
    • 1 tsp mixed dried herbs


    1. Preheat the oven to 220ºC, gas mark 7. Heat the oil in a large pan and stir in the onions and garlic. Cook, uncovered, over a low to medium heat for about 30 minutes, stirring occasionally, until the onions are very soft and pale golden. Season with freshly ground black pepper to taste.
    2. While the onions are cooking, unroll the pastry onto a lightly-floured surface and cut into four equal rectangles. Place them on one large or two small baking sheets.
    3. Spread the cooked onion filling over the pastry bases leaving a 1.5cm gap around the edges. Halve the anchovy fillets lengthways and arrange them in a diamond-shaped, lattice pattern over the onions. Stud each diamond with an olive. Sprinkle with the herbs and drizzle with the reserved anchovy oil.
    4. Bake in the oven for 15-20 minutes or until the pastry is golden and crisp. Serve hot or cold with a bag of Waitrose Continental Salad.

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    Cook's tips

    You can cook the onions for the topping the day before. Chill, cover and store in the fridge until needed.

    Use anchovies in butters, sauces, on pizzas and in salads.


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    4 stars