Pizzaprovencal 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:

• 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.

Steps:

• Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
• If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.

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.