Pissaladière

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Pissaladiere or Pissaladina (pissaladiera in Provencal) is a type of pizza made in southern France, around the Nice, Marseilles, Toulon and the Var District^[1]. Believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy^[1]. It can be considered a type of white pizza, as no tomatoes are used. The dough is usually thicker than that of the classic Italian pizza, and the topping consist of: sauteed (almost pureed) onions and anchovies. No cheese is used, again unlike the Neapolitan pizza, however in the nearby Italian town of San Remo^[1] mozzarella is added. Now served as an appetizer, it was traditionally cooked and sold early each morning^[1].