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Where Would We Be Without Our Friends? Pissaladiere Nicoise

Pissaladiere with rough cross-hatching of anchovies, Nicoise olives

Pissaladiere with rough cross-hatching of anchovies, Nicoise olives

Pissaladiere is a French pizza. Its crust is most similar to Neapolitan pizza crust – but it’s thin and more cracker-like rather than thin and chewy. It uses no red sauce – just caramelized onions, olives, and anchovies. Quite a few anchovies.

I’d always thought it was a little bit of a pain to make and so, in my carefree way, I Never. Made. It.

And yes, this was a huge mistake, OK? But with a little help, I was able to overcome my lazybones attitude. Call it Pissaladiere therapy.

Sometimes the best kind of therapy is just hearing a friend say “I did this – why don’t you try it?”

One day my friend Susie stopped by with – count ’em – not one but two Pissaladiere. They were steaming hot and so painfully delicious that we had a hard time thanking her around mouthfuls of crisp crust, gloriously sweet caramelized onions, tangy Nicoise olives, and anchovies, lots of anchovies!

“I was just making Pissaladiere and I thought you and Bonney would like some so I made a couple of extra pies.”

I wish all my friends were like that, don’t you!!?

“Susie, you shouldn’t have – thank you, they’re {Chew, Snorf, Swallow} amazing {Take second piece, inhale it}!! What a lot of work, though¬†– wow!”

“Oh, they’re really not hard to make. It was just as easy to make enough for a couple more while I was making what I needed.”

Knowing Susie, she may well have knitted 3 scarves, a sweater and a doggie jacket while preparing the Pissaladiere, she is Рamazing Рthat way, but I digress! The point is, she did it. Therefore, I could do it. And Рby a leap of logic Рyou can do it!

Encouraged by Susie’s wild bound into mass production of Pissaladiere, I began making my own. I liked the Cook’s Illustrated recipe. I liked Ina Garten’s recipes. I ended up with something that took a bit from both these remarkable sources, to whom I bow down in the evening before retiring. And – you know, it turned out to really be not too tough to make. Read on – in a little while, you will own this dish! Read the rest of this entry »

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