The crust is really the distinguishing feature of a pissaladière. Unlike the crunchy, bread-like crust on Italian pizzas, this is closer to a tart crust. A generous amount of butter gets worked into the dough, which may or may not include yeast for leavening. It’s usually thicker and chewier than a pie crust - a cross between puff pastry and Chicago deep-dish pizza, if you can imagine that!
If you’ve never had pissaladière before, it’s a dish that’s definitely worth trying. It makes a fantastic light dinner on its own, especially with a tossed salad along side. We also like cutting it into small squares and serving it as an appetizer.
Take a look at these recipes:
• Classic Pissaladière from Epicurious
• Pissaladière with Tomatoes from Martha Stewart
• Caramelized Onion and Fresh Anchovy Puff Pastry Tart from La Tartine Gourmande
• Vegetarian Pissaladière from BBC Food
(Image: Martha Stewart)