Photo of Pissaladiere (French pizza) by WW

Pissaladiere (French pizza)

SmartPoints® value per serving
Total Time
1 hr 15 min
20 min
55 min
Rich puff pastry, sweet caramelised onions and salty anchovies and olives star in this French classic.


olive oil

1 tbs

brown onion

4 medium, thinly sliced

canned diced tomatoes

400 g, (with mixed herbs)

brown sugar

1 tbs, soft

fresh flat-leaf parsley

1 tbs, finely chopped

reduced-fat puff pastry

2 individual, just thawed

anchovy fillets in oil, drained

160 g, (2x80g)

black olives, drained

100 g, (kalamata) halved

fresh thyme

2 tbs, to garnish


  1. Heat oil in a non-stick frying pan over low heat. Add onion and cook, stirring occasionally, for 20–30 minutes or until softened.
  2. Meanwhile, place tomatoes in a frying pan over low heat and cook, stirring occasionally, for 20 minutes or until thick and reduced. Stir in sugar, parsley and cooked onions.
  3. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Cut each pastry sheet into 4 squares. Place on prepared trays. Spread the onion mixture over the pastry, leaving a 1cm border around the edge.
  4. Cut anchovies into thin strips and arrange in a lattice pattern over onion mixture. Arrange olives on tarts and bake for 12–15 minutes or until pastry is puffed and golden. Sprinkle with thyme leaves and serve.

Start eating better than ever!