Potato Crust With Onion, Mushroom, Anchovy, and Olive

Savory and satisfying, pissaladière is a classic southern French pizzalike tart made with caramelized onions, garlic, anchovies, olives — and no cheese! We throw mushrooms into the mix here. This hearty, simple crust is terrific with full-flavored toppings.

Potato Crust

Makes four 6-inch pizzas
Preparation time: 45 minutes


  • 2 to 3 medium russet potatoes, sliced to 1/16-inch thickness with a mandoline
  • 1 tbs. extra-virgin olive oil
  • 1/2 tsp. salt
  • Freshly ground black pepper
  • 1 cup shredded Parmesan cheese


  • 1 tbs. ghee or extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1/4 tsp. salt
  • Freshly ground black pepper
  • 1/2 sprig fresh thyme
  • 3 cloves garlic, sliced
  • 1/2 large portabella mushroom cap, diced, about 1 cup
  • 1 tsp. extra-virgin olive oil
  • 1/2 cup halved pitted olives (a mixture of kalamata and spicy green olives)
  • 16 anchovy fillets


Preheat the oven to 450 degrees F.

  1. Place the potato slices in a bowl of cold water and soak for about five minutes.
  2. Drizzle a parchment-lined sheet pan with the olive oil.
  3. Drain the potatoes, pat dry, and toss with salt, pepper, and cheese. Then arrange into four 6-inch rounds on the prepared sheet pan. (The potato circles will likely need to be slightly overlapped to make each of the rounds.)
  4. Bake until just golden brown, about 10 to 12 minutes.
  1. Heat the ghee in a large cast-iron skillet. Add the onions and the salt and pepper. Cook, stirring occasionally, until the onions begin to turn golden, then add the thyme and garlic.
  2. While the onions are caramelizing, sauté the mushrooms in the teaspoon of olive oil in a separate pan until soft. Continue to cook the onions until they are well caramelized, which can take about 20 to 30 minutes.
  3. When the onions are deep golden and fragrant, remove from heat and spread over the fully baked pizza crusts.
  4. Top with mushrooms, olives, and anchovies.
  5. Bake until toppings are warmed through.

Why No Numbers?

Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors

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