Onion-Anchovy Pizza - {Pissaladiere}

Recipe Ingredients

5 tablespoons	75ml	Olive oil - divided
6 tablespoons	90ml	Onions - thinly sliced (large)
2		Garlic cloves - minced
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Anchovy filets - (2 oz ea) - drained
24		Pearl onions - peeled, boiled,
		For garnish
		Basic Pizza Dough
2		Active dry yeast - (1/4 oz ea)
1/8 teaspoon	0.6ml	Sugar
1 1/4 cups	296ml	Warm water - (110 to 115 degrees) - divided
1/4 cup	59ml	Olive oil
3 1/2 cups	218g / 7.7oz	Flour
1 teaspoon	5ml	Salt

Recipe Instructions

Heat 4 tablespoons of the oil in a large skillet. Add the onion slices and garlic. Season them to taste with salt and pepper. Cover the skillet and cook the onions on low heat until they're pale golden, about 30 minutes. Stir them occasionally to avoid sticking. Do not allow the onions to brown.

While the onions are cooking, prepare the Basic Pizza Dough: Dissolve the yeast with the sugar in 1/2 cup of the water and set aside until foamy.

In a large mixing bowl, combine the remaining 3/4 cup warm water, the olive oil and yeast mixture. Stir in the flour, 1 cup at a time, and salt mixing until the dough begins to come together in a ball. Spoon the dough onto a floured board and knead it until it's smooth, elastic and no longer sticky, about 5 minutes.

Place the dough in an oiled bowl, cover it with plastic wrap and set it aside in a warm place until it has doubled in size, about 1 hour. It is then ready to use. This makes enough dough for 2 pizzas.

Divide it into fourths and roll the fourths out into 12-inch rounds. Set the rounds on baking sheets; you'll need 4.

Heat the oven to 350 degrees. Divide the onion mixture among the pizza rounds, spreading it evenly. Garnish each pizza with the anchovies and pearl onions in a circular pattern. Sprinkle them with the remaining tablespoon of oil. Bake the pizzas in batches until golden brown, 20 to 25 minutes.

This recipe yields 4 pizzas, 6 pieces each.

Each of 12 servings: 298 calories; 573 mg sodium; 8 mg cholesterol; 12 grams fat; 2 grams saturated fat; 40 grams carbohydrates; 8 grams protein; 3.65 grams fiber.

Source:
The Los Angeles Times, 03-21-2001

Rating

Average rating:

9 (2 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.