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I can’t remember when I finally decided that it was okay to put anchovies on pizza, but I’m so glad I eventually snapped out of it. When I was a kid, I wasn’t as open-minded. The idea of putting little salty fish fillets on top of my prized pizza was grim; today, it’s a flavor bomb.
Now don’t get me wrong—when I’m hit with a pizza craving, I go the classic route. But have you ever sunken your teeth into a pesto-slathered ‘za studded with salty anchovies? Because it’s a dream.
And then there’s Pissaladière.
This Provençal tart originated in Southern France. It brings together sweet caramelized onions, briny olives, and perfectly pungent anchovies for a delicious appetizer that goes oh-so-well with a glass of your favorite vino. (I’m sure there’s a proper wine pairing out there for this, but since I like all wine and all pizza, I’m telling you—anything works.)
To make things easy and approachable, I decided to bring the idea of a classic Pissaladière to pre-made flatbread.
I like serving these up to my gal pals out on the patio as a fun al fresco snack with wine and good conversation. Though these are so good you could totally enjoy them alone, in the dark, if you wanted to…
BUT. Traditionally, pissaladière was cooked and sold early in the morning in and around Nice, France.
Yes, in the morning.
I’m not sure my waking tastebuds could handle the pow wow this bad boy offers before my morning coffee—but I’ll gladly eat it any other time of the day.
King Oscar’s Anchovies.
I’m a bit of a canned fish snob which sounds hilarious, I know. You wouldn’t think canned fish and food snobbery could co-exist. But as someone who eats fish on the reg, I can tell you that there are fabulous canned fish and not-so-fabulous canned fish.
King Oscar remains a brand that I swear by.
Sustainably wild-caught off the coasts of Argentina and Peru, KO’s anchovies are pure glistening perfection. They’re aged in a salty brine for four to six months, leaving them with a fabulous flavor and texture.
If you haven’t laid some of King Oscar’s anchovies out onto a pizza yet, you must.
And why not this French classic? Get fancy!
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3
Easy Pissaladière Flatbread
- 2 8 oz flatbreads OR 1 large pizza shell; premade
- 1/4 cup olive oil
- 2 TBSP chopped fresh thyme
- 1 clove of garlic, grated or minced
- 1 white onion, sliced thin (preferably with a mandolin)
- 2 2 oz cans of King Oscar anchovies
- 1 cup Nicoise olives or Kalamata olives, sliced in half
- Chopped fresh parsley, for garnish (optional)
- Pinch of kosher salt
- Chop/mince two of the anchovy fillets. Heat the olive oil over medium heat in a high-rimmed skillet or saucepan. Add the anchovy fillets to the oil with the thyme, grated garlic, and onions. Let the onions cook for about 20 minutes, stirring occasionally, caring not to burn. After 20 minutes, bring the heat to medium-low and add a pinch of salt. Stir, and let the onions simmer for another 15-20 minutes, or until golden in color and incredibly soft. Remove the pan from the heat and let the onions cool.
- Preheat the oven according to the directions of your flatbread or pizza shell.
- Once the onion mixture has cooled, evenly spread it over the flatbreads as your base. Place the anchovies over the flatbread in a criss-cross pattern, and finally, top it all off with the olives.
- Bake the flatbreads as per the directions on the packaging. When done, remove your flatbreads from the oven and garnish with freshly chopped parsley, if desired.