PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA) | ALLRECIPES
Pissaladière 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. 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 traditional topping consists of caramelized (almost pureed) onions, olives, garlic and anchovies. No cheese is used in France, however, in the nearby Italian town of San Remo, mozzarella is added.
Provided by Charlie_one
Categories World Cuisine European French
Total Time 3 hours 45 minutes
Prep Time 20 minutes
Cook Time 1 hours 25 minutes
Yield 1 pizza
Number Of Ingredients 14
Steps:
- Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.
- Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.
- Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
- Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.
Nutrition Facts : Calories 379.8 calories, CarbohydrateContent 39.1 g, CholesterolContent 29.4 mg, FatContent 22 g, FiberContent 4.5 g, ProteinContent 8.2 g, SaturatedFatContent 7 g, SodiumContent 765.2 mg, SugarContent 8.1 g
PIZZA WITH ANCHOVIES, RED ONION, AND OREGANO RECIPE ...
Stick to two or three toppings for the most delicious pizzas; here, we call for anchovies, onions, and garlic.
Provided by Martha Stewart
Categories Seafood Recipes
Yield Makes 1 pizza
Number Of Ingredients 9
Steps:
- Place pizza stone or inverted baking sheet on rack in top third of oven.
- Heat oven to 450 degrees.
- Transfer stretched dough to parchment.
- Spread sauce on dough. Scatter garlic, oregano, and chili flakes. Top with anchovies, red onion, and Parmesan. Drizzle witholive oil.
- Transfer to oven: Slide parchment ontostone or baking sheet. Bake for 13 to 15 minutes, until cheese is bubbly and bottom is crisp.
Nutrition Facts : Calories 307 g, CholesterolContent 14 g, FatContent 9 g, FiberContent 5 g, ProteinContent 13 g, SodiumContent 922 g
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PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA) | ALLRECIPES
Pissaladière 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. 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 traditional topping consists of caramelized (almost pureed) onions, olives, garlic and anchovies. No cheese is used in France, however, in the nearby Italian town of San Remo, mozzarella is added.
From allrecipes.com
Total Time 3 hours 45 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 379.8 calories per serving
From allrecipes.com
Total Time 3 hours 45 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 379.8 calories per serving
- Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.
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