PROVENçAL ONION PIZZA
Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies.
Provided by Martha Rose Shulman
Categories dinner, pizza and calzones, main course
Time 1h15m
Yield One 12- to 14 inch pizza
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 503 milligrams, Sugar 8 grams
LAVASH PIZZA WITH ONIONS AND ANCHOVIES
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
Categories easy, weekday, appetizer
Time 1h20m
Yield Serves two
Number Of Ingredients 10
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, Calories 285, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 649 milligrams, Sugar 5 grams
PROVENCAL ONION TART
This quick take on the Provencal pizza-like tart known as pissadaliere is topped by sauteed onions, slivered Nicoise olives, fresh thyme, and anchovies. Puff pastry makes a fast and easy alternative to traditional bread or pastry doughs when making it or other tarts: Once the sheets have thawed, roll them out and sprinkle with your choice of toppings, then pop in the oven and you're done. This recipe originally appeared inMartha Stewart's Appetizers (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Melt butter with oil in a medium skillet over medium-high heat. Add onions and thyme, and cook, stirring occasionally, until onions are golden and soft, about 10 minutes.
- On a lightly floured surface, roll out pastry to an 8 1/2-by-15-inch rectangle, trimming edges to make them straight. Place on a parchment-lined baking sheet, transfer to oven, and immediately reduce oven temperature to 400 degrees. Bake until pastry just begins to puff, about 12 minutes.
- Arrange onions in a single layer over pastry, leaving a 1-inch border all around. Top with olives and anchovies (if desired). Bake 15 minutes. Reduce oven temperature to 375 degrees, and continue baking until tart is puffed and golden around the edges, about 15 minutes more (tent with foil if crust browns too quickly). Let cool slightly before cutting into small squares and serving.
PIZZA PROVENCAL
Make and share this Pizza Provencal recipe from Food.com.
Provided by ChipotleChick
Categories Vegetable
Time 20m
Yield 1 pizza, 4-6 serving(s)
Number Of Ingredients 10
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.
PISSALADIERE (PROVENCAL ONION TART)
The Provencal pissaladiere is an oven-baked (pizza-like) focaccia or torta topped with caramelized onions, black Nicoise olives, and anchovies. A street food of Nice, it is often sold by street vendors or at local markets. It can also be served as an appetizer. It is believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy. The dough in this recipe rises for 1 to 1 1/2 hours. If a longer or overnight rise is more convenient, make the dough with 1/2 teaspoon of instant yeast and let it rise in the refrigerator for 16 to 24 hours. The caramelized onions can also be made a day ahead and refrigerated. Recipe requires use of a baking stone.
Provided by Member 610488
Categories No Shell Fish
Time 1h15m
Yield 2 tarts
Number Of Ingredients 19
Steps:
- In workbowl of food processor fitted with plastic dough blade (can use metal blade if necessary), pulse flour, yeast, and salt to combine, about five 1 second pulses. With machine running, slowly add oil, then water, through feed tube; continue to process until dough forms ball, about 15 seconds.
- Generously dust work surface with flour. Using floured hands, transfer dough to work surface and knead lightly, shaping dough into ball.
- Lightly oil 1 quart measuring cup or small bowl, place dough in measuring cup, cover tightly with plastic wrap, and set aside in draft-free spot until doubled in volume, 1 to 1 1/2 hours.
- While dough is rising, heat oil in 12 inch nonstick skillet over high heat until shimmering but not smoking. Stir in onions, garlic, salt, and brown sugar and cook, stirring frequently, until moisture released by onions has evaporated and onions begin to brown, about 10 minutes.
- Reduce heat to medium-low and cook, stirring frequently. After 15 minutes, remove garlic cloves, mince them and then return them to the pan, along with the balsamic vinegar. Stir and continue cooking for 5 more minutes, until onions have softened and are medium to golden brown. Off heat, stir in water; transfer to bowl and set aside.
- When dough has doubled, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500°F.
- Remove dough from measuring cup and divide into 2 equal pieces using dough scraper. Working with one piece at a time, form each piece into rough ball by gently pulling edges of dough together and pinching to seal. With floured hands, turn dough ball seam-side down. Cupping dough with both hands, gently push dough in circular motion to form taut ball. Repeat with second piece.
- Brush each lightly with oil, cover with plastic wrap, and let rest 10 minutes. Meanwhile, cut two 20 inch lengths parchment paper and set aside.
- Coat fingers and palms of hands generously with oil. Using dough scraper, loosen 1 piece of dough from work surface. With well-oiled hands, hold dough aloft and gently stretch to 12-inch length (like a very large breadstick). Place on parchment sheet and gently dimple surface of dough with fingertips. Using oiled palms, push and flatten dough into 14x8 inch oval.
- Brush dough with oil and sprinkle with 1/4 teaspoon pepper. Leaving 1/2 inch border around edge, sprinkle 1/4 cup olives, 1 tablespoon chopped anchovies, and 1 teaspoon thyme evenly over dough, then evenly scatter with half of onions. Sprinkle with fennel seeds and marjoram, if using.
- Slip parchment with tart onto pizza peel (or inverted rimless baking sheet), then slide onto hot baking stone. Bake until deep golden brown, 13 to 15 minutes. While first tart bakes, shape and top second tart.
- Remove tart from oven with peel or pull parchment onto baking sheet; transfer tart to cutting board and slide parchment out from under tart. Cool 5 minutes; sprinkle with 1 1/2 teaspoons parsley, if using. Cut tart in half lengthwise, then cut crosswise to form 8 pieces; serve immediately. While first tart cools, bake second tart.
More about "provençal onion pizza recipes"
PROVENCE'S VERSION OF PIZZA - PISSALADIèRE - PERFECTLY …
From perfectlyprovence.co
Cuisine French, ProvencalCategory Appetizer, Lunch DishServings 12Total Time 1 hr 15 mins
- Add the onions and Demerara sugar and sauté, stirring frequently, until the onions become tender and start to turn golden.
- Sprinkle with salt, pepper, and thyme and mix well. (Do not be tempted to add additional salt - both the anchovies and the olives bring plenty of salt to the recipe.)
PROVENçAL ONION PIZZA - GUIDING STARS
From guidingstars.com
Servings 3Estimated Reading Time 1 min
PROVENçAL ONION PIZZA - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 2 mins
PROVENçAL PIZZA (PISSALADIèRE) - GLUTEN-FREE LIVING
From glutenfreeliving.com
10 BEST FRENCH PROVENCAL RECIPES | YUMMLY
From yummly.com
CANNARA ONION PIZZA | ITALIAN FOOD FOREVER
From italianfoodforever.com
CLASSIC PROVENCAL PISSALADIèRE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PISSALADIERE OR PROVENCAL ONION PIZZA OR TART
From craftybaking.com
PROVENçAL PIZZA WITH OLIVES, ANCHOVIES, AND …
From theglobaljewishkitchen.com
PISSALADIERE RECIPE - PROVENCAL ONION TART RECIPE
From archanaskitchen.com
THE HIRSHON PROVENçAL ONION, OLIVE AND ANCHOVY ... - THE FOOD …
From thefooddictator.com
EASY ONION PIZZA - THE CLEVER MEAL
From theclevermeal.com
HEARTY FRENCH ONION PIZZA PIE RECIPE - DELISHABLY
From delishably.com
PISSALADIèRE | PROVENCAL ONION PIZZA | KAREN'S KITCHEN STORIES
From karenskitchenstories.com
PROVENçAL RECIPES THAT WILL GIVE YOU A TASTE OF THE SOUTH OF FRANCE
From marthastewart.com
PIZZA PROVENCAL RECIPE | MYRECIPES
From myrecipes.com
RECIPE. PROVENCAL-STYLE PIZZA - ANTICO
From antico.ca
CARAMELIZED ONION & PROSCIUTTO PIZZA - BEST PIZZA EVER!
From mrshappyhomemaker.com
PROVENçAL POTATO PIZZA - MEDITERRANEAN RECIPES
From fooddiez.com
GRILLED CARAMELIZED ONION PIZZA, AN OUTDOOR TWIST ON FRENCH …
From amazingribs.com
PIZZA PROVENçAL - YOGA JOURNAL
From yogajournal.com
PIZZA ONIONS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRENCH ONION PIZZA – ERICA'S RECIPES
From ericasrecipes.com
10 MOST POPULAR PROVENçAL DISHES - TASTEATLAS
From tasteatlas.com
RECIPE: PISSALADIèRE (PROVENçAL ONION TART) - TASTING TABLE
From tastingtable.com
THE PROVENçAL PIZZA YOU NEED TO EAT: PISSALADIèRE - YOUTUBE
From youtube.com
WHAT IS THE BEST ONION FOR PIZZA? – ALL PIZZAHOLIC
From allpizzaholic.com
ONION PIZZA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
25 FOODS IN PROVENCE (WHAT TO EAT AND DRINK) - SNIPPETS OF PARIS
From snippetsofparis.com
PIZZA IN PROVENCE | HUFFPOST LIFE
From huffpost.com
PISSALADIèRE: THE PROVENçAL PIZZA MADE WITH ONIONS AND ANCHOVIES
From frenchly.us
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PROVENçAL ONION PIZZA - DINING AND COOKING
From diningandcooking.com
PISSALADIèRE ONION TART: PROVENCE RECIPE | AVIGNON ET PROVENCE
From avignon-et-provence.com
PISSALADIèRE: THE FRENCH ANSWER TO PIZZA - KITCHN
From thekitchn.com
PROVENçAL CUISINE, THE COMPLETE GUIDE TO THE REGION - EXPERI
From experi.com
CLASSIC PROVENCAL PISSALADIèRE RECIPE - FOOD NEWS
From foodnewsnews.com
PISSALADIèRE | PROVENCAL ONION PIZZA
From pinterest.com
PROVENCAL ONION PIZZA RECIPE | ENTREES | HANNAFORD
From hannaford.com
PISSALADIERE (PROVENCAL ONION TART) RECIPE - FOOD.COM
From pinterest.com.au
WHAT TO KNOW ABOUT PROVENçAL CUISINE | BUTTERFIELD & ROBINSON
From butterfield.com
PROVENçAL POTATO PIZZA RECIPE | MYRECIPES
From myrecipes.com
You'll also love