Pissaladière is an onion pizza or onion tart from Provence. Traditionally made with anchovies, this vegetarian pissaladière is spiced up with tapenade instead.

Yield: 4-6 servings

Time: 1 hour 15 minutes


  • large saucepan or wok
  • wooden spoon
  • baking sheet, pizza pan, or pizza stone
  • rolling pin
  • cookie cutter (optional)
  • spoon


  • ¼ c olive oil
  • 1½ pounds white onions, peeled and thinly sliced
  • 2 t thyme
  • 1 t rosemary
  • 1 batch pizza dough
  • ¼ c tapenade
  • black pepper
  • 3 tomatoes, seeded and diced (optional)
  • ½ c feta or goat cheese, diced (optional)
  • handful of parsley, chopped (optional)


Heat olive oil over medium heat. Add onions and sauté, stirring occasionally, for 10 minutes. Reduce heat to low, cover, and let cook, stirring frequently, for 45 minutes. The should become extremely soft and transparent, but not brown. Stir in thyme and rosemary and set aside.

Preheat oven to 400.

Roll out dough into a thin rectangle or circle, depending on shape of pan. You can either make one large pizza or several small ones by cutting the dough with a cup or cookie cutter.

Make a raised edge around each piece of dough. Oil the cookie sheet and place the dough on it.

Spread the onions on the dough, then dot with small spoonfuls of tapenade and other toppings as desired.

Bake for 20–25 minutes until crust is crispy and golden brown.


Can be served hot or warm.


Abbreviations  |  Conversions  |  Cooking tips