Pissaladière Recipe With Leeks, Green Olives and Sultanas

Leek, green olive and sultana pissaladière

  • serves 4
  • Easy

Pissaladière is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic Italian pizza. This is a great version using leeks, green olives and sultanas



  • strong white bread flour 200g
  • easy-blend dried yeast 2 tsp
  • olive oil
  • leeks 500g, finely sliced
  • golden sultanas 3 tbsp
  • parmesan or vegetarian alternative 75g, finely grated
  • green olives 16, pitted and quartered
  • bay leaves 2, halved


  • Step 1

    Put the flour, 1 tsp salt and the yeast in a bowl, add 150ml hand-hot water and 2 tbsp olive oil, then mix everything together using a wooden spoon and then your hands. Tip onto a floured surface and knead until the dough is smooth but not sticky. Put in a bowl and cover, then leave to rise for an hour or until the dough has doubled in size.

  • Step 2

    Heat 4 tbsp oil in a large frying pan, add the leeks, stir, then cover and cook very gently for 40-50 minutes, stirring every now and then. You want the leeks to soften completely without turning brown. Season well and stir in the sultanas.

  • Step 3

    Heat the oven to 220C/fan 200C/gas 7. Oil a baking sheet. Knead the dough to knock out any air, then roll and press it out to make a large rectangle. Sprinkle the parmesan over the surface. Spread the leek mixture on top of the parmesan, add the olives to the top (make a pattern if you like) and dot the bay halves over. Drizzle with a little more olive oil. Bake for 25-30 minutes or until the bread base is cooked through.

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Nutritional Information

  • Kcals 526
  • Fat 25.7g
  • Saturates 6.5g
  • Carbs 53.8g
  • Fibre 5.9g
  • Protein 16.8g
  • Salt 2.3g