Potato Crust with Onion, Mushroom, Anchovy, and Olive


Savory and satisfying, pissaladiere is a classic southern French pizza-like tart made with carmelized onions, garlic, anchovies, and olives, with mushrooms thrown in the mix! This hearty, simple crust is terrific with full-flavored toppings.

Makes four 6-inch pizzas

Preparation time: 45 minutes


  • 2 to 3 medium russet potatoes, sliced to 1/16-inch thickness
  • 1 tbs. extra-virgin olive oil
  • 1/2 tsp. salt
  • Freshly ground black pepper
  • 1 cup shredded Parmesan cheese


  • 1 tbs. ghee or extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1/4 tsp. salt
  • Freshly ground black pepper
  • 1/2 sprig fresh thyme
  • 3 garlic cloves, sliced
  • 1/2 large portabella mushroom cap, diced, about 1 cup
  • 1 tsp extra-virgin olive oil
  • 1/2 cup halved pitted olives (a mixture of kalamata and spicy green olives)
  • 16 anchovy fillets

Preheat the oven to 450 degrees F. Make the crust: Place the potato slices in a bowl of cold water and soak for about five minutes. Drizzle a parchment-lined sheet pan with the olive oil. Drain the potatoes, pat dry, and toss with salt, pepper, and cheese. Then arrange into four 6-inch round on the prepared sheet pan (the potato circles will likely need to be slightly overlapped to make each of the rounds). Bake until just golden ground, about 10 to 12 minutes.

Prepare the toppings: Heat the ghee in a large cast-iron skillet. Add the onions and the salt and pepper. Cook, stirring occasionally, until the onions begin to turn golden, then add the thyme and garlic. While the onions are caramelizing, sauté the mushrooms in the teaspoon of olive oil in a separate pan until soft. Continue to cook the onions until they are well caramelized, which can take about 20 to 30 minutes. When the onions are deep golden and fragrant, remove from heat and spread over the fully baked pizza crusts. Top with mushrooms, olives, and anchovies. Bake until toppings are warmed through.

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