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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pizzas 221g Recipe makes 4 pizzas) |
||
| Calories 232 | ||
| Calories from Fat 150 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.7g | 25% | |
| Saturated Fat 2.4g | 12% | |
| Monounsaturated Fat 11.7g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 598mg | 24% | |
| Potassium 292mg | 8% | |
| Total Carbohydrate 17.5g | 5% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 7.5g | ||
| Protein 5.0g | 10% | |
Pizza Topping: Pissaladiere
By: Chef floWer
Jan 15, 2008
Pissaladiere is basically an onion pizza. You may use Pizza Dough (For Bread Machine) for the dough. It's important not to change this recipe much, I wanted to use less olive oil (but I didn't) but it was needed to make the pizza moist on top and I wanted to leave the sugar out (but I didn't) but it was needed to make the onions sweeter. This recipe came from Marie Claire Zest by Michele Cranston.
4 pizzas
Ingredients
Onion Mixture
- 4 tablespoons olive oil
- 4-5 large onions, peeled and finely sliced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon caster sugar, superfine
Topping
- 12 anchovy fillets
- 16 black olives, pitted
- 12 fresh basil leaves
Tray
- olive oil flavored cooking spray, lightly oiled
Directions
1
Preheat the oven 220oC/425oF/Gas2
On a medium setting, heat a large frying pan with lid, add the olive oil, onions, rosemary and thyme.3
Cover and reduce heat to low, cook for 20 minutes, or until the onions are very soft but not burnt. Add the sugar to the onions and cook for a further minute, setting aside for later use.4
Base/Dough: Flour surface to turn out the ready dough, knead and punch it down. Divide dough into four sections and roll out each piece into and thin oval shape. Turn the edges over a little to form a somewhat thicker crust.5
Put dough on a large tray, which has been oiled and cover the surface of the pizzas with the onion mixture. Rip the anchovies and olives into small pieces and place them over the onion mixture.6
Place tray into the oven and bake for 15 minutes. Remove from the oven and garnish with freshly torn basil leaves.
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Featured Reviews for This Recipe
From: MarthaStewartWanabe
On Jul 15, 2008
This was a new flavor experience for me, having never eaten anchovies before, but I have to say I'm now a big fan. I used fresh pizza dough from a local pizzaria, brushed the formed dough with olive oil and sprinkled it with 2 cloves minced garlic. Then I followed your directions exactly. The combination of caramelized onions and anchovies is wonderful with the light undertone of herbs. Very nice recipe! Thank you!
From: cookiedog
On Jul 10, 2008
The sweetness of the carmelized onion is a perfectly contrasted by the salty anchovies. I used Healthy Italian Bread Sticks or Pizza Crust for the crust and it went perfectly. One bite and DBF said, "This is Good!" He didn't know I already knew that because I snuck a few bites in the kitchen! Thank you chef floWer, We loved this!
From: Pneuma
On Apr 4, 2008
I've been wanting to make an onion pizza without the usual red sauce and cheese and I'm so glad that I found this! It's also a first for me to have anchovies in the pizza since ever since I could remember I thought it sucked and thus never ordered it. But having tried this, you made me into a convert. The toppings are simple and easy to make, I basically used dried spices and used your recommended Pizza Dough (For Bread Machine) for this with the thick dough option. Love the bit of saltiness of the anchovies, the olivey taste and the soft caramelized onions. Thanks, Chef flower!
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