Categories: Healthy, Dairy-free*substitute water for the milk, Vegetarian*leave out the anchovies Pissaladière is a caramelised onion, anchovy and olive topped bread from Nice, France. The name is derived from pissalat which is from "peis salat" meaning "salted fish" in Ligurian and Niçard dialects. Nice and Liguria have strong historical ties and both were part of the Republic of Genoa. On the Italian side, pissaladière becomes pizzalandrea or sardenaira and tomatoes were added after the Americas were discovered. The name sardenaira comes from the fact that sardine heads used to be an ingredient in the dish. Today anchovies are used. The name pizzalandrea refers to Andrea Doria, a famous admiralty and contractor for the independent state of the Republic of Genoa who loved this dish. Pizzalandrea has the soft crumb of a focaccia (which can be up to 5 cm thick), the tanginess of the tomatoes, the sweetness of caramelised onions and the saltiness of the olives, capers and anchovies.