This wholemeal pissaladiére is a vegan, wholesome and seriously tasty bend on the traditional caramelised onion and anchovy French pizza.
A long, long time ago when the internet was still in its infancy, the millennium bug loomed and black was the new black, a young girl fresh from university travelled to England to be with her love. Flying across the sky to meet her destiny, she had no idea the trip would be fleeting, the breakup tragic or that the French have their own pizza.
Licking her wounds in Surrey, the girl’s French sister-in-law and her grandmother taught her how to make pissaladiére, a wonder of caramelised onion, anchovies and olives on a pizza bread. The anchovies are gone, but my wholemeal pissaladiére still honours the sweet saltiness of the original recipe.
I craftily concealed the identity of the broken-hearted girl so I’ll confess to you, friends, it was me. The cad was untrue and I languished in grief for several months living with my long-suffering brother and his family. But, as with all twisted fairy tales, a lesson is learned and my lesson was passaladiére. Originating in the south of France this pizza, or tart, is a perfectly balanced sweet and savoury bite. My recipe for wholemeal pissaladiére has both the sweetness of caramelised onions, the saltines of kalamata olives with a creamy dash of cashew cream. I used a wholemeal pizza dough recipe from Sally’s Baking Addiction. I substituted regular sugar for coconut sugar and cornmeal for semolina. I also swapped the honey for agave. Sally has wonderful and clear instructions, so I won’t repeat them here. I have also made pissaladiére with a slightly crumbly cauliflower pizza and it was delicious.
While there is a little preparation in this wholemeal pissaladiére, it comes together quickly. It is also well worth the effort. Additionally, you get enough pizza dough for two pizzas, much less work next time!
I hope you enjoy, xx.
- Wholemeal Pizza Base
- 1 teaspoon coconut sugar
- 1 Tablespoon instant yeast
- 1 and 1/2 cups warm water 39 degrees C is best
- 1 Tablespoon olive oil
- 1 Tablespoon agave
- 1 teaspoon sea salt
- 3 and 1/4 cups 407g whole wheat flour
- olive oil for brushing crust
- Caramelised Onion
- 4 brown onions
- handful fresh thyme chopped finely
- handful sage chopped finely
- 1 1/2 tablespoons coconut sugar
- 1 good pinch sea salt
- 1/4 cup water
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- Cashew Cream
- 1 cup raw cashews soaked in boiling water for 1 hour
- 1 tablespoon nutritional or savoury yeast
- 1 garlic cloves roughly chopped
- juice of 1/2 lemon
- a good pinch of salt
- 1/4 cup water
- 1/2 cup kalamata olives pitted
- Prepare wholemeal pizza crust has per link. Wrap and freeze one ball of dough for later use.
- Preheat oven to 250 degrees C for 30 minutes prior to cooking the pizza.
- Using a mandolin, finely slice onions.
- In a large, heavy-bottomed pot heat the olive oil on a low heat.
- Add the onions, thyme, sage, salt and sugar. Stir.
- Add the water.
- Cook on a very low heat for around 30 minutes stirring occasionally. Don't let the onions stick.
- When they are almost done, add the vinegar. Stir.
- The onions will be sweet and slightly caramel in colour when they are done.
- Set aside to cool.
- In a food processor add the cashew cream ingredients and blend until smooth. Adjust to taste.
- Put the cream in a squeezable bottle.
- Liberally sprinkle semolina on a baking or pizza tray. Roll out the dough to a rectangle, pinching the edges to form a frame.
- Spoon the caramelised onion on to the base generously
- Lay kalamata olives evenly over the onions.
- Bake in the oven for 15-17 minutes or until the dough edges start to crisp and brown.
- Remove from the oven and squeeze the cashew cream across the top in a criss-cross pattern.
- Garnish with fresh thyme, a sprinkle of sea salt and serve