Pizza Provencal Recipes

Steps:

• Preheat the oven to 450 degrees, preferably with a pizza stone inside. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions and 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, stirring often. The onions should melt down to a golden brown puree. If they begin to stick, add a few tablespoons of water. Stir in the capers, then taste and adjust seasonings. If there is liquid in the pan, cook over medium heat, uncovered, until it evaporates.
• Roll out the pizza dough and line a 12- to 14-inch pan. Brush the remaining tablespoon of oil over the bottom but not the rim of the crust. Spread the onions over the crust in an even layer. Cut the anchovies in half, and decorate the top of the crust with them, making twelve small X's and placing an olive in the middle of each X. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the onions are beginning to brown. Remove from the heat. Serve hot, warm or room temperature.

Steps:

• In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.

Steps:

• Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.

Steps:

• Preheat oven to 450°; prebake fresh pizza crust, if using for 3-4 minutes; remove from oven and set aside to cool slightly.
• Heat the oil in a large skillet over moderate heat; add onion and stir/saute 3-4 minutes until translucent.
• Add in the eggplant; cover and cook 3-4 minutes, turning occasionally.
• Add in the tomatoes and green beans; cover and cook 3-4 minutes, stirring occasionally.
• Add in the olives, capers, vinegar, basil, and thyme; stir and remove from the heat.
• Spread the vegetable mixture over the crust; sprinkle cheese evenly over the top.
• Bake for 12-15 minutes or until the cheese melts; remove from oven and serve.

Steps:

• Preheat the oven to 450.
• Heat olive oil over medium heat. Add garlic and saute until it starts making noise.
• Throw in the artichokes, red peppers, herbs and balsamic vinegar. Saute for about 2 minutes.
• Spread the mixture evenly over the Boboli crust.
• Sprinkle the cheeses on top.
• Season with salt and pepper to taste.
• Bake on a baking sheet in the lower third of the oven 8-10 minutes, or until heated through.
• Cool for a few minutes, then slice and serve.