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Onion-Anchovy Pizza - {Pissaladiere}

Often we serve this delicious onion filling on mini pizza rounds as an appetizer.

Courses: Pizzas
Serves: 12 people

Recipe Ingredients

5 tablespoons 75mlOlive oil - divided
6 tablespoons 90mlOnions - 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 0.6mlSugar
1 1/4 cups 296mlWarm water - (110 to 115 degrees) - divided
1/4 cup 59mlOlive oil
3 1/2 cups 218g / 7.7ozFlour
1 teaspoon 5mlSalt

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

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