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Photo of Pissaladiere with roasted roma tomatoes by WW

Pissaladiere with roasted roma tomatoes

Total Time
1 hr 25 min
20 min
55 min
With salty anchovies and creamy feta, this crunchy French pizza is a definite crowd pleaser. Slice in quarters and serve warm or cool. Bon appetit!


Olive oil

1 tbs

Brown onion

3 medium, thinly sliced

Brown sugar

1 tbs

Balsamic vinegar

1 tbs

Reduced-fat puff pastry

1 sheet(s), just thawed

Salted anchovies in oil, drained

35 g, (buy 45g can), thinly sliced

Black olives, drained

100 g, (kalamata), halved

Fresh thyme

2 tsp, (lemon)


1 clove(s), thinly sliced

Feta cheese

50 g, crumbled


6 medium, (roma), halved lengthways


  1. Heat 2 teaspoons oil in a large non-stick frying pan over low heat. Add onion and cook, stirring occasionally, for 20 minutes or until softened. Stir in sugar and vinegar and cook for 5 minutes. Cool for 10 minutes.
  2. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Place pastry on prepared tray. Spread onion mixture over pastry, leaving a 1cm border. Bake for 20 minutes. Arrange anchovies in a lattice pattern over onion mixture. Place olives in centre of each diamond. Sprinkle with feta and bake for 10 minutes or until golden.
  3. Meanwhile, combine remaining oil, thyme and garlic in a bowl. Add tomatoes and toss to coat. Season with salt and freshly ground black pepper. Place tomato mixture on prepared tray. Bake with pissaladière for 30 minutes or until tender.
  4. Serve pissaladière with roasted roma tomatoes.


SERVING SUGGESTION: Mixed salad leaves and fat-free dressing.TIPS: You can use reduced-fat fresh ricotta cheese instead of feta.