The lunch-ready Pissaladière

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Pissaladière, is a traditional French dish from the south of France. It resembles a pizza, and it’s traditionally made early in the morning, so that people commuting to work could grab a delicious meal on the go. Feel free to make this as a morning dish, or even for the afternoon, either way this meal is sure to please!


The Dough

    65 gm / ⅓ cup Mirage Margarine, melted
    543 gm / 4¼ cup All-purpose flour
    400 ml / 1¾ cup Milk, cold
    6 gm / 2 tsp Yeast, dry active
    12 gm / 1 tbsp Honey
    12 gm / 1 tbsp Salt
    Cornmeal for dusting


    65g / ⅓ cup Mirage Margarine, melted
    1 clove Garlic, minced
    2 Roma tomatoes, sliced about ¼ inch thick
    1 zucchini, thinly sliced
    1 medium Red onion, thinly sliced
    80g / ½ cup Dried black olives, pitted
    3 to 4 sprigs of Thyme
    1 can Anchovy fillets (optional)
    Fresh grated Parmesan for topping (optional)


  1. First, start by making your dough. In a large mixing bowl, combine the flour with the milk, the first measure of melted Mirage margarine, yeast, honey, and salt. Using a large wooden spoon, combine the mixture begins to come together.
  2. How To-1
    How To-2
    How To-3
    How To-4

  3. Turn the dough out on to a floured surface and knead together into a ball.
  4. How To-5

  5. Place the dough into a bowl that is lined with Mirage Margarine. Cover with plastic wrap and rest in a warm place for 30 minutes.
  6. Turn the dough out onto the counter and give it a knead for about 2 minutes. Yeast can not move on its own, so through the kneading dough you help the yeast move around and find fresh flour to feed off of.
  7. Place the dough back into the bowl and cover for another 30 minutes.
  8. Repeat steps 4 and 5, three more times. for a total of 4 kneading sessions.
  9. Now if you’re ready to use the dough right away, cover it and let it rest for one hour. But we recommend letting the dough rest overnight. To do so, place the dough back into the greased bowl and cover with plastic wrap, and let it rest in the refrigerator overnight.
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  11. In the morning, remove the dough from the refrigerator, and let it come up to room temperature. This takes about 30 minutes.
  12. Lightly grease a baking sheet, then dust it with cornmeal, this will help keep the crust from sticking when baking.
  13. Roll the dough out into a rough, rustic rectangle, approximately the size of the baking sheet. Place it on the corn meal and let it rest, covered with plastic for 30 minutes. This resting allows the dough to rise a little.
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  15. Preheat oven to 425°F (245°C).
  16. In a small bowl, combine the ⅓ cup melted Mirage margarine with the minced garlic, salt, pepper and thyme.
  17. Uncover the dough and, using a pastry brush, lightly coat the top and sides of the dough with some of the garlic margarine. Press down as you’re brushing to deflate the dough a little bit.
  18. Place the chopped vegetables into a bowl and gently toss with the some of the remaining garlic margarine, until lightly coated.
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  20. Evenly distribute the vegetables across the top of the dough, trying to cover as much of the surface as possible.
  21. Place the baking sheet into the oven and bake for 20 minutes, or until the crust is golden brown on the edges and the bottom. You can lift up an edge with a fork to see how the bottom is coming along.
  22. Remove from the oven and transfer to wire racks to cool slightly.
  23. Just before serving, top with some of the optional anchovies and freshly grated parmesan.
  24. Then cut it up into pieces and serve for a light lunch, or afternoon snack.


Chef Tips

  • Try mixing up the toppings with seasonal vegetables for a new treat each week.

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