Although its similar to the Neapolitan pizza, the Provencal pissaladiere derives its name from the ground-anchovy condiment know as pissala, a specialty of the coastal area around Nice. Traditionally spread thick atop the pie-shaped dish, pissala is now often replaced by toppings that include anchovy fillets, onions stewed in olive oil, black olives and sometimes bell peppers. The crust varies from a flat-bread-style dough to one made of puff pastry. The pissaladiere remains distinctly French by omitting the Italian pizzas crown of melted cheese.
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