# Plant-Based Pissaladière

*Caramelized Onion Pissaladière with Nori and Olives*

By [Plant-Based](https://paragraph.com/@plant-based) · 2024-10-12

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![](https://storage.googleapis.com/papyrus_images/66751976d9da767107ba6568c8d8b9ec.png)

![](https://storage.googleapis.com/papyrus_images/051e661380210c2a33e945411cbc4987.png)

**Ingredients for the Dough:**  
3 cups all-purpose flour  
5 tablespoons olive oil  
½ teaspoon salt  
1 packet active dry yeast (dissolve in ¾ cup warm water and let sit for 5-10 minutes until frothy)  
¾ cup warm water

![](https://storage.googleapis.com/papyrus_images/1d36e048d260f0c9596eee1e8cc925ec.png)

**Ingredients for the Topping:**  
6 large onions, thinly sliced  
1 tablespoon olive oil (for the onions)  
1 tablespoon sugar (to caramelize onions)  
½ sheet nori (sushi seaweed), cut into strips  
1 tablespoon capers  
Whole black or Kalamata olives, as desired  
½ teaspoon herbes de Provence (to sprinkle on top)  
  

**Instructions:**  
1\. In a small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until frothy.  
2\. In a large mixing bowl, combine the flour and salt.  
3\. Add the yeast mixture and olive oil, and mix to form a dough.  
4\. Knead the dough for about 10 minutes until it's smooth and elastic.  
5\. Cover the dough and let it rest for 45 minutes.  
6\. In a large pan, heat 1 tablespoon of olive oil over medium heat, add the sliced onions and 1 tablespoon of sugar. Cook slowly, stirring occasionally, for about 50-60 minutes until the onions are golden and caramelized.  
7\. Preheat your oven to 500°F (260°C) for 10 minutes. Once ready to bake, reduce the heat to 350°F (180°C).  
8\. Roll out the dough on a lightly floured surface  
9\. Place the dough on a flour-dusted baking sheet.  
10\. Spread the caramelized onions evenly over the dough. Arrange the nori strips on top, and sprinkle with capers and herbes de Provence.

![](https://storage.googleapis.com/papyrus_images/8e8b2a9417dafff25d9a7d6c4eab6fe8.png)

11\. Bake the Pissaladière in the oven at 350°F (180°C) for 20-25 minutes, or until the crust is golden and crispy. Serve and enjoy!

**Profile:** Pissaladière is a traditional dish from the south of France, particularly in the regions of Nice and Provence.

![](https://storage.googleapis.com/papyrus_images/7dd32c597fb28b8f07ca2012c74be89e.png)

Photo courtesy of Cityscape Photography, Downtown Nice, France

Originally made as a street food, it's often compared to pizza but features a thicker crust and is topped with caramelized onions, olives, and anchovies. The name comes from "pissalat," a salted fish paste that was once spread on the dough. Over time, variations have emerged, but the essence of this Provençal dish remains the same, it's a savory, flavorful flatbread that showcases the region’s rich culinary history. In this plant-based version, nori and capers are used to replicate the salty, briny depth of anchovies, offering a delicious twist on a classic favorite.

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*Originally published on [Plant-Based](https://paragraph.com/@plant-based/plant-based-pissaladiere)*