Zucchini Pissaladière Recipe Showcases French-Italian Flatbread

A new recipe for zucchini pissaladière highlights the savory flatbread that originates from the French Riviera, especially around Nice, Marseille and Toulon. The dish features a yeasted crust topped with caramelized onions, thin slices of zucchini and summer squash, fresh thyme, and optional olives or anchovies. The preparation calls for a two‑stage rise of the dough and a bake on a sheet pan, yielding a light, chewy texture.

A Swiss‑language version of the recipe adds details such as the use of Tropea onions from Calabria, sardine fillets, and picholine olives, emphasizing the Provençal flavor profile. The article credits columnist Claudio Del Principe for the adaptation and notes that the traditional French version differs from the Ligurian Italian cousin, which may include mozzarella.

Both accounts stress the importance of slow‑cooking the onions until soft rather than browned, a key step that creates the dish’s characteristic sweet‑savory base.