Pissaladière
Typical pissaladière from Nice | |
| Alternative names | Pissaladiera, pissaladina, piscialandrea, pizza all'Andrea, |
|---|---|
| Type | Focaccia, Fougasse |
| Place of origin | France |
| Region or state | Provence |
| Serving temperature | Warm or cold |
| Main ingredients | Bread dough, onions, olives, garlic, anchovies or pissalat |
Pissaladière (UK: /ˌpɪsælædˈjɛər/, US: /ˌpiːsɑːlɑːdˈjɛər/, French: [pisaladjɛʁ]; Niçard: pissaladiera [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdinɔ]; Ligurian: piscialandrea [piʃalaŋˈdɾeːa] or sardenaira) is a dish of flatbread with toppings from the region of Provence and the French city of Nice. It is often compared to pizza. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping in Nice usually consists of caramelised (almost pureed) onions, black olives (generally caillettes) and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).