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Mustard Pissaladière

This dish originated in Southern France and developed its name from the use of anchovies or “salted fish” and onions spread on a pizza-like dough and sold as lunches to fishermen. Elevate the flavor by spreading Maille Mustard with White Wine, Toasted Onions and Wild Thyme on the dough, then topping with traditional caramelized onions, black olives, and anchovies.

  • Cuisine type: French
  • Difficulty: medium
  • Budget: $$$$$
  • Mustard Pissaladière


  • - 2 tablespoons extra virgin olive oil, divided
  • - 1 tablespoon unsalted butter
  • - 5 onions, thinly sliced
  • - 1 tablespoon fresh thyme
  • - 2 tablespoons Maille Mustard with White Wine, Toasted Onions and Wild Thyme, divided
  • - 1/2 teaspoon fine sea salt
  • - 1 pizza dough (fresh or frozen, thawed)
  • - 1 cup black olives, pitted and halved
  • -10 anchovies


  1. In a large skillet over low heat, warm butter and olive oil. Add onions and thyme and sauté, stirring occasionally, until onions are reduced in size and caramelized, about 1 hour. Remove from heat and stir in 1 tablespoon Maille Mustard with White Wine, Toasted Onions and Wild Thyme and salt. Set aside to cool.
  2. Preheat oven to 450° F. Using your hands, stretch pizza dough into a 10” - 12” circle and place on a parchment lined sheet tray. 
  3. In a small bowl, whisk remaining mustard with olive oil and spread on the pizza dough. Top with onions, olives and anchovies. Bake pizza until crust is browned and crispy, 15 - 20 minutes. Serve hot.

To serve

Cut into large squares to serve as luncheon or supper dish, and into smaller squares as a passed hors d’oeuvre. Serve hot.


Anchovy adversaries in your crowd? Hide them and maintain the flavor by substituting whole anchovies for 1 teaspoon anchovy paste that can be mixed into the mustard spread in Step 3.

Prep Time:
15 minutes
Cooking Time:
1 minute
Total Time:
1 minute
4 people

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