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Years ago, when I manned the counter at a little French caf\u00e9 and grocer, I got to make pissaladi\u00e8re all the time. I loved it when the job was assigned to me, as I\u2019d get to hover over the stove top behind the counter, smelling the onions as they caramelized. This classic French tart is so simple and delicious. The onions completely carry it, and the bits of anchovy and oil-cured olives act as little salty oases in a sea of sweetness.<\/p>\n
I always make pizza crust at home, but this is one of those rare instances when I think a store-bought pizza crust works well, especially with all the high-quality crusts available these days. Look for something thin and crunchy. With a store-bought crust and caramelized onions defrosted from the freezer, this is an ideal recipe for drop-in guests. It\u2019s also quick enough for a weeknight dinner. Oil-cured olives are the black and wrinkly ones at the olive bar. They\u2019re my first choice, but a regular kalamata will work, too. The anchovies are pretty key here, but if you\u2019d like to leave them out, double the number of olives. It\u2019s essential that every piece has a bit of salt to it.<\/p>\n","protected":false},"excerpt":{"rendered":"
Years ago, when I manned the counter at a little French caf\u00e9 and grocer, I got to make pissaladi\u00e8re all the time. I loved it when the job was assigned to me, as I\u2019d get to hover over the stove top behind the counter, smelling the onions as they caramelized. This classic French tart is<\/p>\n","protected":false},"author":1,"featured_media":6613,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[],"class_list":{"0":"post-6612","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-healthy-recipe"},"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-content\/uploads\/2018\/11\/Pissaladiere-recipe.jpg","jetpack_shortlink":"https:\/\/wp.me\/p9MCKj-1IE","_links":{"self":[{"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/posts\/6612","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/comments?post=6612"}],"version-history":[{"count":1,"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/posts\/6612\/revisions"}],"predecessor-version":[{"id":6614,"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/posts\/6612\/revisions\/6614"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/media\/6613"}],"wp:attachment":[{"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/media?parent=6612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/categories?post=6612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/tags?post=6612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}