Pissaladière (UK: /ˌpɪsælædˈjɛər/, US: /ˌpiːsɑːlɑːdˈjɛər/,[1][2] French: [pisaladjɛʁ]; Niçard: pissaladiera [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdinɔ]; Ligurian: piscialandrea [piʃalaŋˈdɾeːa] or sardenaira) is a dish of flatbread with toppings from the region of Provence[3] and the French city of Nice.

The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping in Nice usually consists of caramelised (almost pureed) onions, black olives (generally caillettes) and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).

[6] The etymology of the word seems to originate from the Latin piscis "fish",[7] which in turn originated pissalat, the name of an anchovy paste[6] (via peis salat, "salted fish" Niçard).

This old recipe included onions and pissalat, confirming that the name derives from this anchovy puré.

[9] The dough is usually a bread dough thicker than that of the classic pizza margherita (i.e. Pizza al taglio), and the traditional topping usually consists of caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat).