Anchovies, onion confit, garlic and luscious black olives – what’s not to love about this classic dish!

Pissaladière is a culinary specialty originating from Liguria but also typical across southeastern France. This is our interpretation of this classic dish using a Neapolitan pizza base.

Pizza dough

This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.



  1. Slice around 10 banana shallot onions (enough for 1 pizza) with a mandolin and slowly cook in butter and olive oil until soft and brown – it should resemble an onion confit. Part way through cooking, add 3 sliced garlic cloves.
  2. Stretch the pizza dough over plenty of semolina.
  3. Spread the onion confit over the base of the pizza and layer the anchovies in a criss-cross design. Add black olives to the centre of each ‘square’.
  4. Pour a little basil oil over the top of the pizza.
  5. Sprinkle with dried oregano.
  6. Bake in your pizza oven at 500 degrees C for around 90 seconds, turning frequently.

This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.


  • Shallots
  • Garlic
  • Anchovies
  • Black olives
  • Basil oil
  • Oregano

Pizza base

  • Associazione Verace Pizza Napoletana recipe