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ANCHOVIES, OLIVES & MOZZARELLA PIZZA TOPPING

The French did not like pizza so they changed the name. Pizza becomes Pissaladiere!! Et voila, délicieux!

Topping for 1 ready made pizza base. Double up for a Rectangular Pizza Dough

Anchovies, Olives and Mozzarella Pizza

For the filling:

about 4 tbs olive oil

1 kg (1/2 lb) large onions, thinly sliced

1 fat clove garlic, crushed

salt and freshly ground black pepper

 

For the topping:

50g (2oz) tin anchovy fillets in oil

about 1 dozen black olives, halved and pitted

1 tsp mixed dried herbs

 

Fry the onions and garlic in oil on a low heat for about 30 min till they are soft and coloured and form a solid mass. Stir often to stop the onions to stick and burn.

Take the pan from the heat and season with salt and freshly ground black pepper.

To assemble the pizza

  • Brush the base with a thin layer of olive oil. Spread the onions over the base, drain the tin of anchovies, reserve the oil and slice the fillets in half lengthways. Arrange them in a diamond shaped pattern all over the onion and place a half olive inside the diamond shaped by the anchovies. Sprinkle the herbs on top and drizzle the reserved anchovy oil.

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Baking

Follow direction of packaging for the ready made pizza base.

For the Rectangular HomeMade Pizza follow direction 

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