California Pissaladiere

California Pissaladiere

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 6 servings


  • 1 teaspoon olive oil

  • 1 pound onions, chopped

  • 2 tablespoons thinly sliced garlic

  • 2 tablespoons anchovy paste

  • 1 tablespoon chopped rosemary

  • Kosher salt and coarsely ground black pepper to taste

  • 1 pound prepared pizza dough

  • 1 1/4 cups Lindsay® Sliced California Ripe Olives

  • 1 (2 oz.) cup grated gruyere cheese

  • 1/4 cup chopped parsley

Cooking Directions

  1. Heat oil in a medium-sized saucepan over medium heat.

  2. Stir in onions and garlic, cover and turn heat down to low.

  3. Continue cooking, stirring occasionally for 20 minutes over very low heat until tender and golden.

  4. Remove from heat. Mix in anchovy paste and rosemary.

  5. Season to taste with salt and pepper. Set aside.

  6. Preheat oven to 500°F.

  7. Place pizza dough on a lightly floured surface and roll into a 12-inch by 17-inch rectangle. Carefully transfer to a lightly greased baking sheet.

  8. Spread with an even layer of caramelized onions. Top with olives and cheese.

  9. Bake in a 500°F oven for 10-12 minutes.

  10. Remove from oven, sprinkle with parsley and transfer to a clean cutting board.

  11. Cut into 6 rectangles and serve hot.


  • Calories344
  • Fat13g
  • Protein14g
  • Cholesterol26mg
  • Total Carbs42g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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