PIZZA WITH ANCHOVIES RECIPES

Name: Lavash Pizza With Onions and Anchovies
Total time: 1 h 20 min
Yield: Serves two
Cuisine: french
Ingredients: 2 tablespoons extra virgin olive oil; 1 pound onions (2 medium onions), cut in half and sliced very thin across the grain; Salt; freshly ground pepper; 2 garlic cloves, minced; 1/2 bay leaf; 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme; 1 1/2 teaspoons capers, drained, rinsed and finely chopped or puréed in a mortar and pestle; 1 9-by-12-inch lavash; 6 anchovy fillets, soaked in water for five minutes, drained, rinsed and dried on paper towels

LAVASH PIZZA WITH ONIONS AND ANCHOVIES RECIPE - NYT COOKING

Lavash Pizza With Onions and Anchovies Recipe - NYT Cooking image

This is inspired by the Provençal onion pizza called pissaladière. Omit the anchovies if you’re watching your sodium intake or you’re just not a fan.

Provided by Martha Rose Shulman

Total Time 1 hours 20 minutes

Yield Serves two

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 pound onions (2 medium onions), cut in half and sliced very thin across the grain
Salt
freshly ground pepper
2 garlic cloves, minced
1/2 bay leaf
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 1/2 teaspoons capers, drained, rinsed and finely chopped or puréed in a mortar and pestle
1 9-by-12-inch lavash
6 anchovy fillets, soaked in water for five minutes, drained, rinsed and dried on paper towels

Steps:

Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions. Cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic, bay leaf, thyme and pepper. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes to an hour, stirring often. The onions should melt down to a thick, golden brown, almost jammy consistency. Stir in the capers, and taste and adjust seasonings. If there is liquid in the pan, cook over medium heat, uncovered, until it evaporates.
Heat the oven to 375 degrees, preferably with a baking stone in it. Place the lavash on a baking sheet. Spread the onions over the lavash in a thin, even layer. Cut the anchovies in half and arrange in X’s on top of the onions. Drizzle the remaining olive oil over the onions, and place the pizza in the oven. Bake 15 minutes until the edges of the crust are crisp and brown. Remove from the heat. Serve hot, warm or room temperature.

Nutrition Facts : @context http//schema.org, Calories 285, UnsaturatedFatContent 12 grams, CarbohydrateContent 30 grams, FatContent 15 grams, FiberContent 3 grams, ProteinContent 8 grams, SaturatedFatContent 2 grams, SodiumContent 649 milligrams, SugarContent 5 grams

PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA) | ALLRECIPES

Pissaladiere (Onion, Olive, and Anchovy Pizza) | Allrecipes image

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

Ingredients

1?¼ cups all-purpose flour
½ teaspoon salt
¼ cup cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons olive oil
2 tablespoons water, or as needed
3 tablespoons olive oil
2?½ pounds onions, thinly sliced
3 cloves garlic, minced
1 small bay leaf
1 teaspoon chopped fresh thyme
1 tablespoon drained capers
salt and ground black pepper to taste
20 large Niçoise olives, pitted and coarsely chopped
16 anchovies anchovy fillets

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

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LAVASH PIZZA WITH ONIONS AND ANCHOVIES RECIPE - NYT COOKING

This is inspired by the Provençal onion pizza called pissaladière. Omit the anchovies if you’re watching your sodium intake or you’re just not a fan.
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