This beautiful Pissaladiere is a French take on the classic pizza dish, recreated here by Kate Gibbs, a recipe extracted from her book 'Margaret and Me'. The combination of olives and anchovies is simply sublime.

  • 20 mins preparation
  • 1 hr 25 mins cooking
  • Serves 6
  • Print


  • 2 cup (300g) plain (all-purpose) flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 150 gram butter, diced
  • 45 gram tin anchovy fillets in oil, well drained
  • 1/2 cup (100g) small black olives
  • olive oil, for drizzling
  • baby basil leaves, to serve
  • 1 kilogram brown onions, thinly sliced
  • 1/2 cup (125ml) olive oil
  • 3 clove garlic
  • 400 gram tin chopped tomatoes
  • 1 small fresh bay leaf
  • 1 sprig thyme or marjoram
  • freshly ground black pepper


  • 1
    Combine the flour, baking powder, cinnamon and butter in a food processor and pulse for 15–20 seconds, or longer if necessary, until the mixture resembles fine breadcrumbs.
  • 2
    Add 80ml of water and process for a further 20–30 seconds, or until the mixture starts to cling together. Turn onto a floured surface and knead lightly into a smooth ball. Pat into a thick round, wrap in plastic wrap and chill for 30 minutes.
  • 3
    For the topping, put the onion and oil in a medium saucepan and cook slowly over a gentle heat for about 15 minutes, or until the onion is soft and pulpy, but not brown. Add the garlic and cook for a further 5 minutes. Add the tomato and herbs and continue cooking until the mixture is reduced to a thick pulp. Remove the herbs and season with pepper.
  • 4
    Roll the pastry out on a floured board and trim to a large rectangle or oval. Transfer to a lightly oiled baking tray, prick gently all over with a fork and chill for 15 minutes.
  • 5
    Preheat the oven to 190°C.
  • 6
    Lay a piece of baking paper over the base, add baking beads or dried pulses and blind bake for 10–15 minutes. Remove the paper and beads or pulses and leave the pastry to cool slightly.
  • 7
    Increase the oven temperature to 200°C (400°F). Spread the onion topping evenly over the pastry base. Arrange the anchovy fillets over the topping, scatter with olives, drizzle lightly with olive oil and bake for about 25 minutes, or until the crust is golden.
  • 8
    Scatter with basil leaves and serve warm or at room temperature.


If you would prefer, you could use 1 kilogram of fresh ripe tomatoes instead of the canned. You will need to peel, seed and dice them before cooking. You can also cook the pastry in a large 25 cm fluted flan (tart) tin, if you prefer. Or you can use bought shortcrust pastry – just follow the packet instructions.

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