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Pissaladière on Naan Bread

40 min  |
4 Servings
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Ingredients

  • 4 naans (store-bought)
  • 24 Kalamata olives
  • 16 anchovy fillets
  • 3 large Spanish onions, minced
  • 4 sprigs thyme, stems removed
  • Salt/pepper/olive oil

By Martin Juneau

An alternative take on the classic dish from Provence, Pissaladière’s thin pizza-like crust is piled high with caramelized onions, then topped with anchovies, olives, and fresh herbs. Balance out the saltiness of the olives and anchovies with a crisp Kronenbourg 1664 Blanc. Quick and easy to make, family and guests alike will love helping themselves to a slice. Serve hot or make ahead of time and leave to cool at room temperature.

Ingredients

  • 4 naans (store-bought)
  • 24 Kalamata olives
  • 16 anchovy fillets
  • 3 large Spanish onions, minced
  • 4 sprigs thyme, stems removed
  • Salt/pepper/olive oil

Instructions

For the Onions

Step 1

In a large frying pan, pour a glug of olive oil and cook the minced onions over low heat, covered, stirring frequently to keep from browning. Season and set aside.

For the Naan

Step 2

Take out the naan and spread the softened onions on them. Garnish with olives (preferably pitted), anchovy fillets, and fresh thyme leaves.

Step 3

Add several grinds of black pepper and bake in a 375°F oven for about 12 minutes.

To Serve

Step 4

Serve the naan hot on a serving board.

Step 5

Slice the naan into desired pieces.

Step 6

Pair with Kronenbourg 1664 Blanc and enjoy!

Enjoy