I saw this recipe in yesterday's Sunday paper insert. It looked so good and I didn't have plans for anything, so why not give it a try.
Recipe: Pizza with a French twist
(Photo: Phil Mansfield, The Culinary Institute of America)
This recipe for pissaladière will allow you to experience the flavors of France in your own kitchen.
Pizza Topping
Ingredients
1 pound of pizza dough (recipe below) or a purchased ready-made dough (frozen or fresh)
1 tablespoon olive oil, plus more as needed
1 pound onions, thinly sliced
2 garlic cloves, crushed
¼ teaspoon fresh thyme leaves
10 anchovy fillets, packed in oil
20 black or Kalamata olives, pitted
Instructions
Lightly oil a large bowl and the pizza dough with some olive oil. Place the dough in the bowl, cover with a damp cloth and put it in a warm place for 1½ hours, or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Lightly oil a half sheet pan or rimmed cookie sheet.
To make the topping: Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add the onions, garlic and thyme and cook, stirring frequently, until the onions are very soft (but being careful not to brown them), about 10 minutes. Remove the onions from the heat and reserve.
Once the dough has risen, remove it from the bowl. Working on a lightly floured surface, use a rolling pin to roll the dough into a rectangle the size of the sheet pan you are using, allowing for a 1/2-inch overhang around the edges of the pan. Carefully place the rolled dough onto the prepared pan and turn up the overhang to make an even edge all the way around. Set the dough aside to rest for 15 minutes and to allow it to finish rising, then bake the crust for 10 minutes.
Spread the onions in a thick layer over the dough. Arrange the anchovy fillets in an X, or crosshatch, pattern on top of the onions, leaving 1/2 inch of space in the center of each X. Place an olive upright in the center of each anchovy X. Serve immediately.
Nutrition Facts
Per serving: 130 calories; 4g protein; 20.5g carbohydrates; 1g fiber; 3.5g total fat (.5g saturated fat); 420mg sodium; 3mg cholesterol
Pizza Dough
Ingredients
3/4 teaspoons instant dry yeast
2 cups bread flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup, plus 2 tablespoons water, warmed to about 105 degrees F
Instructions
Combine the yeast, flour, sugar and salt in the bowl of an electric mixer fitted with the dough hook attachment. Add the water and mix on medium speed until the mixture forms a smooth dough, about 10 minutes.
I copied this directly from the USA Today website: http://www.usatoday.com/experience/weekend/food/recipe-pizza-with-a-french-twist/12402091/
i modified by omitting the olives and anchovies. I topped my pizza with the onions, as directed, I had a roasted eggplant leftover, so I chopped that up and put it on the onions. Then I sliced a beautiful tomato very thinly, and put that on eggplant. Because I had some leftover mozzarella I grated that and put a little on the pizza. Since the dough was already cooked, I broiled until bubbly. I think the next time I'd cook dough and toppings all together.
(Photo: Phil Mansfield, The Culinary Institute of America)
This recipe for pissaladière will allow you to experience the flavors of France in your own kitchen.
Pizza Topping
Ingredients
1 pound of pizza dough (recipe below) or a purchased ready-made dough (frozen or fresh)
1 tablespoon olive oil, plus more as needed
1 pound onions, thinly sliced
2 garlic cloves, crushed
¼ teaspoon fresh thyme leaves
10 anchovy fillets, packed in oil
20 black or Kalamata olives, pitted
Instructions
Lightly oil a large bowl and the pizza dough with some olive oil. Place the dough in the bowl, cover with a damp cloth and put it in a warm place for 1½ hours, or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Lightly oil a half sheet pan or rimmed cookie sheet.
To make the topping: Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add the onions, garlic and thyme and cook, stirring frequently, until the onions are very soft (but being careful not to brown them), about 10 minutes. Remove the onions from the heat and reserve.
Once the dough has risen, remove it from the bowl. Working on a lightly floured surface, use a rolling pin to roll the dough into a rectangle the size of the sheet pan you are using, allowing for a 1/2-inch overhang around the edges of the pan. Carefully place the rolled dough onto the prepared pan and turn up the overhang to make an even edge all the way around. Set the dough aside to rest for 15 minutes and to allow it to finish rising, then bake the crust for 10 minutes.
Spread the onions in a thick layer over the dough. Arrange the anchovy fillets in an X, or crosshatch, pattern on top of the onions, leaving 1/2 inch of space in the center of each X. Place an olive upright in the center of each anchovy X. Serve immediately.
Nutrition Facts
Per serving: 130 calories; 4g protein; 20.5g carbohydrates; 1g fiber; 3.5g total fat (.5g saturated fat); 420mg sodium; 3mg cholesterol
Pizza Dough
Ingredients
3/4 teaspoons instant dry yeast
2 cups bread flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup, plus 2 tablespoons water, warmed to about 105 degrees F
Instructions
Combine the yeast, flour, sugar and salt in the bowl of an electric mixer fitted with the dough hook attachment. Add the water and mix on medium speed until the mixture forms a smooth dough, about 10 minutes.
I copied this directly from the USA Today website: http://www.usatoday.com/experience/weekend/food/recipe-pizza-with-a-french-twist/12402091/
i modified by omitting the olives and anchovies. I topped my pizza with the onions, as directed, I had a roasted eggplant leftover, so I chopped that up and put it on the onions. Then I sliced a beautiful tomato very thinly, and put that on eggplant. Because I had some leftover mozzarella I grated that and put a little on the pizza. Since the dough was already cooked, I broiled until bubbly. I think the next time I'd cook dough and toppings all together.
