Meatless Monday: Try onion, tomato and olive pissaladière for a French-style pizza

From top to bottom, this Meatless Monday recipe for onion, tomato and olive pissaladière looks very similar to pizza, but with a hint of sophistication.

Baked in a tart pan, what could be more French? The onions sweeten as they cook, the tomatoes bring the color and richness, and the olives add a bit of saltiness to this pie.

Pissaladière has its origins in the south of France, and I made this easy version with a very simple dough (no rising required) and popped it into a tart pan to bake. In no time, voilà! You’ll have a delicious, filling, French-style pizza for dinner.

Onion, tomato, and olive pissaladière

Onion, tomato, and olive pissaladière recipe

Serves 4


For the crust

  • 1-1/2 cups all-purpose flour, plus a bit extra to dust your work surface
  • 1/4 teaspoon salt
  • 2 teaspoons herbes de Provence (or another type of dried herb seasoning)
  • 1/2 cup chilled butter, cut into pieces
  • 6 tablespoons ice-cold water
  • Nonstick cooking spray
  • Parchment paper

For the filling

  • 2 tablespoons olive oil
  • 2 small onions, cut into thin strips
  • 2 garlic cloves, minced
  • 1 (14 ounce) can diced tomatoes
  • 1 teaspoon fresh thyme leaves, plus extra for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup green or black Mediterranean-style olives, pits removed, cut in half


For the crust

  1. Preheat the oven to 425 degrees F. Lightly spray a 9-inch tart pan with nonstick cooking spray. Place the pan onto a baking sheet, and set it aside.
  2. To a large mixing bowl, add the flour, and then add the salt and herbes de Provence (or other dried herbs). Mix to combine.
  3. Add the pieces of butter, and use a pastry cutter or a fork to help incorporate until the mixture is crumbly.
  4. Make a well in the center of the flour mixture, and add the cold water. Mix until incorporated and the dough forms.
  5. Dust a flat work surface with a bit of flour. Place the dough onto the work surface, and roll it out into a round, just to about 1/2 inch thick. Transfer the dough to the tart pan. Lay it flat on the bottom, and form it up the sides of the pan.
  6. Add parchment paper over the bottom of the dough. Add pastry weights or dried beans on top of the parchment to help weigh the paper down.
  7. Keep the tart pan on the baking sheet, and bake for 10 to 15 minutes. Remove from the oven, and remove the parchment and weights or beans. Bake for another 5 minutes or so, just until the crust is lightly golden.
  8. Place the pan onto a rack, and let cool to room temperature.

For the filling

  1. As the crust bakes, prepare the filling by adding the olive oil to a large skillet over medium-high heat. When the oil is hot, add the onions and garlic, and cook for 10 to 12 minutes, stirring, until the onions soften and begin to turn color.
  2. Add the tomatoes, thyme, salt, black pepper and red pepper flakes to the mixture, and stir. Allow the mixture to cook, stirring occasionally, until the juices thicken.
  3. Stir in the olives, and immediately remove from the heat.
  4. Spoon the mixture into the crust, garnish with a bit of thyme, and serve immediately.

This recipe for pissaladière is très delicious.

More Meatless Monday recipes

Cheese tortellini with grilled corn, tomato and Parmesan-basil dressing
Skillet cauliflower and zucchini hash with eggs
Stuffed zucchini, with herbed orzo, almonds and fresh tomato sauce