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Pissaladière with Caramelized Onions, Olives, and Frisée Salad

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No, not pizza—pissa. The savory tart known as pissaladière hails from Nice in southern France. The dough is slightly thicker than its Italian counterpart’s, creating a chewy crust that’s perfect for soaking up flavor. We’re layering ours with buttery caramelized onions, jammy tomatoes, Niçoise olives, and salty capers, and pairing the individual tarts with a simple, vinaigrette-tossed frisée salad. And, because we can’t have ’za without the cheese, we’re sprinkling ours with shredded Parmesan.
  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
  • Calories 820
  • Protein 22g
  • Total Carb 96g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • Niçoise olives
    • 1/4 cup
    • Niçoise olives
  • garlic
    • 2 cloves
    • garlic
  • Vidalia onion
    • 1
    • Vidalia onion
  • Champagne vinegar
    • 1/2 tablespoon
    • Champagne vinegar
  • frisée
    • 3 ounces
    • frisée
  • flour
    • 2 tablespoons
    • flour
  • pizza dough
    • 12 ounces
    • pizza dough
  • unsalted butter
    • 3 packets
    • unsalted butter
  • thyme
    • 1/8 ounce
    • thyme
  • shredded Parmesan cheese
    • 2 ounces
    • shredded Parmesan cheese
  • capers
    • 1 tablespoon
    • capers
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • rolling pin (optional)
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Rinse tomatoes. Roughly chop olives. Mince garlic. Peel onion, halve, and thinly slice. In a large bowl, whisk together Champagne vinegar and 1 tablespoon olive oil. Season with ¼ teaspoon salt and pepper as desired. Rinse frisée, trim off ½ inch of dark green tops, and trim and discard tough stem. Tear frisée into bite-size pieces and add to bowl with dressing, waiting to toss until ready to serve. 

  2. Roll Out Doughs

    Roll Out Doughs

    Sprinkle flour onto a clean, dry surface. Divide dough into 2 equal pieces. Using a rolling pin or the heels of your hands, roll and stretch each pizza dough into a round shape, 6 inches wide.

  3. Bake Doughs

    Bake Doughs

    Rub a parchment-lined baking sheet with 1 teaspoon olive oil, then carefully add pizza doughs. Rub ½ tablespoon olive oil on top of each dough. Bake until crusts are crisp and light golden, 12-15 minutes.

  4. Caramelize Onions

    Caramelize Onions

    While doughs bake, heat butter in a medium pan over medium-high heat. When butter is foamy, add whole thyme sprigs, garlic, and onion. Cook, stirring frequently, until light brown and softened, about 5 minutes. Add 3 tablespoons water and reduce heat to medium. Cook, stirring continuously, until onions are golden brown and water has evaporated, 3 minutes more. Season with ¼ teaspoon salt and pepper. Remove and discard thyme.

  5. Cook Tomatoes

    Cook Tomatoes

    Once golden, top pizza doughs with Parmesan. Spread caramelized onions on top of cheese in an even layer, then set baking sheet aside. Return pan from onions to medium-high heat and add 1 tablespoon olive oil. When oil is shimmering, add tomatoes and cook until softened, about 3 minutes. Season with ¼ teaspoon salt and pepper. Remove pan from heat and gently press tomatoes to release their juices.

  6. Finish and Plate Pissaladière

    Finish and Plate Pissaladière

    Spoon tomatoes over onions on pissaladière. Return to oven to warm through, 5 minutes. Scatter over olives and capers and serve with frisée salad. Enjoy your homemade masterpiece!

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