Pissaladière (, , ; or ; ) is a dish of flatbread with toppings in the cuisines of Liguria (especially Genoa) and Nice. It is often compared to pizza. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping usually consists of caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste). This dish subsequently spread to the whole of geographic and ethno-cultural Liguria, that is to say between the rivers of Magra and Var. After the annexation of the County of Nice to France, this dish of Ligurian origin became established in French cuisine. Etymology The etymology of the word seems to originate from the Latin piscis "fish", which in turn originated pissalat, the name of an anchovy paste (via peis salat, "salted fish" in older Ligurian and Niçard). Description The dough is usually a bread dough thicker than that of the classic pizza margherita, and the traditional topping usually consists of caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat). See also Cuisine of Liguria List of Italian dishes References External links Recipe courtesy Emeril Lagasse, 2002 Delia Smiths's recipe, with UK & metric measures Flo Braker's variant, with cheese Pizza varieties Cuisine of Provence Cuisine of Liguria Appetizers Onion-based foods Anchovy dishes