A slice of pichade and a chat amongst friends.
Pichade is a dish from Menton and is a kind of pizza: a tomato sauce made with cooked onions
placed on a dough and decorated
with cloves of garlic, black olives and anchovies.
If it's made without tomato, then it's a pissaladiĂšre.
So for anyone interested, here's a few words about it ...
PissaladiĂšre is a pizza-like dish made in southern France, around the
Nice, Marseilles, Toulon and the Var District, and in the Italian region
of Liguria, especially in the Province of Imperia. Believed to have
been introduced to the area by Roman cooks during the time of the
Avignon Papacy, it can be considered a type of white pizza, as no
tomatoes are used. The dough is usually a bread dough thicker than that
of the classic Italian pizza (although a pùte brisée is sometimes used
instead), and the traditional topping consists of caramelised (almost
pureed) onions, olives, garlic and anchovies (either whole or in the
form of pissalat, a type of anchovy paste). No cheese is used in
France;[1] however in the nearby Italian town of San Remo, mozzarella is
sometimes added. Now served as an appetizer, it was traditionally
cooked and sold early each morning.
The etymology of the word seems to be from occitan peis, from the Latin
piscis, which in turn became pissalat, (via peis salat, "salted fish"
in Niçard).