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Pichade
Pichade is a delightful culinary treasure from the picturesque town of Menton, nestled in the sun-kissed French Riviera. This savory dish resembles a pizza, featuring a golden, crispy crust topped with sweet, caramelized onions, salty anchovies, and briny black olives. The combination of flavors evokes the essence of Mediterranean cuisine, making it a perfect appetizer or light main course to be enjoyed al fresco with a glass of chilled rosé. Traditionally prepared by local families, Pichade is a celebration of simple, quality ingredients that come together to create a dish that is both rustic and elegant.
Ingredients
- Pizza dough
- 1 pound, store-bought or homemade
- Olive oil
- 3 tablespoons
- Onions
- 2 large, thinly sliced
- Anchovies
- 6-8, packed in oil
- Black olives
- 1/2 cup, pitted and sliced
- Salt
- to taste
- Pepper
- to taste
Instructions
- Preheat the oven to 475°F (245°C).
- On a lightly floured surface, roll out the pizza dough to your desired thickness, about 1/4 inch for a crispy crust.
- In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and sauté for approximately 10-15 minutes, stirring occasionally until they become soft, translucent, and golden brown. Remove from heat.
- Spread the caramelized onions evenly over the rolled-out pizza dough, leaving a small border around the edges.
- Arrange the anchovies evenly on top of the onions, followed by the sliced black olives.
- Drizzle the remaining tablespoon of olive oil over the toppings, and season with salt and pepper to taste.
- Transfer the prepared Pichade to a baking sheet or a pizza stone and bake in the preheated oven for about 20 minutes, or until the crust is golden brown and the toppings are bubbly.
- Once baked, allow the Pichade to cool for a few minutes before slicing and serving warm.
Tips
- For a twist on the traditional recipe, try adding fresh herbs such as thyme or rosemary to the onions while they cook.
- If you prefer a vegetarian version, simply omit the anchovies and add more olives or roasted vegetables.
- Pichade pairs wonderfully with a fresh arugula salad drizzled with lemon vinaigrette.
Dietary Information
Servings: 4 Dish Type: Appetizer/Main Course Prep Time: 15 minutes Cook Time: 20 minutes Calories: 320 Fat: 18g Carbs: 30g Protein: 10g Sodium: 700mg Sugar: 3g
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