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Oct 1, 2010 09:26 PM

Pissaladiere troubles

I got a great deal on pizza dough at the market so I rolled them out and froze them for many upcoming weeknight meals. I want to make pissaladiere with carmelized onions, and I know it's also made with olives and anchovies. Unfortunately my husband won't eat either of those things! How can I substitute that briny goodness? I know it won't be the same but I hope I can get close!

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  1. Is it that your husband won't eat anchovies/olives or that he won't eat fish or savory fruit on his pizza. Thinly sliced canned beef (it's usually bottled in thin wide strips) could offer some help with the briny element but the flavor profile would of course be a long way off from anchovies.
    Have you given any thought to a half and half pizza? Prepare one half with the toppings you like and the other half with toppings he might enjoy.

    1 Reply
    1. re: todao

      It's specifically those two things. I could make half and half but I'd prefer to bring at least some of that brinyness out so that he can enjoy it too.

    2. I love pissaladiere. The more anchovies and olives the better. I've been known to eat anchovies right out of the can.

      But, I also love a pizza with caramelized onions, blue cheese and walnuts.

      1. I'm really just pulling this out of my hat, i.e., I have no idea how it would taste, but maybe you could top it with tomatoes, the caramelized onions, tuna, and some kind of cheese, maybe the P-Rs (Pecorino-Romano and Parmigiano-Reggiano), even though Marcella says "no" to combining cheese and fish in the same dish. Again, just a thought.

        I would find it very delicious, if not particularly briny, with just the caramelized onions and a mix of gruyere and Parmigiano-Reggiano. And maybe tomatoes.