Pissaladière
Pissaladière is a culinary specialty originating from Liguria, now also typical in southeastern France. It is often compared to pizza.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.Description
The dough is usually a bread dough thicker than that of the classic pizza margherita, and the traditional topping usually consists of caramelised onions, black olives, and anchovies.
