This French-style pizza topped with artichokes and anchovies makes a great snack with drinks, or try it with a green salad for a light lunch.


For the dough
  • 125g/4½oz plain flour, plus extra for dusting

  • pinch salt

  • 45g/1¾oz butter, cut into cubes

  • 1 x 7g/¼oz sachet fast-action yeast

  • 2 tbsp tepid water

  • 1 free-range egg, beaten

For the topping

Preparation method

  1. For the dough, mix the flour and salt together in a bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Make a well in the centre of the mixture.

  2. Dissolve the yeast in the warm water and add it to the well in the flour mixture, then stir in the egg until the mixture comes together as a dough.

  3. Knead the dough in the bowl for five minutes, or until smooth and elastic. (Add more flour if the dough is too sticky.)

  4. Slash a deep cross into the top of dough, put it into a large bowl and cover the bowl with cling film. Set aside somewhere warm to rise for two hours, or until the dough has doubled in size.

  5. Meanwhile, for the topping, heat the oil in a frying pan and fry the onions and garlic for 5-10 minutes, or until completely soft. Season, to taste, with salt and freshly ground black pepper. Stir in the chopped tomatoes.

  6. Knock the dough back, tip it onto a floured surface and knead for five minutes.

  7. Stretch the dough into a large circle and use it to line a large circular tin.

  8. Spoon the onion topping onto the dough, then top with the artichokes, anchovy fillets (if using) and olives.

  9. Set aside in a warm place to rise for 15 minutes.

  10. Preheat the oven to 180C/350F/Gas 4.

  11. Bake the pissaladière for 30-40 minutes, or until the base is risen and golden-brown.

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