|Alternative names||Pissaladiera, pissaladina, piscialandrea|
|Place of origin||France|
|Region or state||Nice, Provence-Alpes-Côte d'Azur|
|Serving temperature||Warm, cold|
|Main ingredients||Bread dough, onions, olives, garlic, anchovies or pissalat|
(per 130g serving)
|266 kcal (1114 kJ)http://www.fatsecret.fr/calories-nutrition/générique/pissaladière|
Pissaladière (, ,French: [pisaladj]; Niçard: pissaladiera [pisala'dje] or pissaladina [pisala'din?]; Ligurian: piscialandrea [pi?ala?'d?e:a]) is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping consists of usually caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste). Now served as an appetizer, it was traditionally cooked and sold early each morning around Nice.