Onion Anchovy And Olive Pizzas Recipes

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PISSALADIèRE



Pissaladière image

An anchovy-olive tart made with caramelized onions and pastry. A specialty of Nice, France - perfect as an appetizer for guests!

Provided by Beeta @ Mon Petit Four

Categories     Appetizer

Time 1h5m

Number Of Ingredients 10

1 cup all-purpose flour
1/4 tsp salt
10 tablespoons unsalted butter, cold and cubed
cold water
1 1/2 large onions, sliced
1 tbsp olive oil
1 tsp granulated sugar
3 anchovy fillets, chopped
6 in olives, black, kalamata, or green, pitted and sliced half
thyme or more anchovy fillets, optional, to garnish

Steps:

  • In the bowl of a stand mixer, add the flour and salt. Mix with the paddle attachment on low speed just to combine.
  • Gradually drop in cubes of butter, with the mixer beating on medium-low speed. Once the butter clumps are no bigger than the size of peas, stream in cold water one teaspoon at a time until a compact dough forms. The dough should pull away from the sides of the bowl.
  • Wrap the dough in plastic wrap, pressing down on the dough to create a disc shape. Refrigerate for 30 minutes.
  • In a medium pan, add the olive oil and warm over medium heat. Add the onion slices and sauté until translucent.
  • Sprinkle the sugar all over the onions and cook until the onions have caramelized (about 10 to 15 minutes longer).
  • Turn off the heat and stir in the chopped anchovies. Temporarily set this mixture aside.
  • Preheat the oven to 400°F.
  • Roll the pastry dough out onto a lightly floured surface. Roll the dough out into an approximate 12" square. Trim off the uneven edges. Take a fork and prick all over the pastry, except for about a 1" border along the edges, which you'll leave bare.
  • Spread the onion mixture all over the prepared pastry square, leaving the border bare.
  • Bake the pissaladiere for approximately 25 minutes, or until the pastry is golden throughout. Top the pissaladiere with the sliced olives (and extra anchovies, optional) and bake for another minute.

Nutrition Facts : Calories 295 calories, ServingSize 6 Servings

ONION, ANCHOVY, AND OLIVE PIZZAS



Onion, Anchovy, and Olive Pizzas image

Categories     Fish     Olive     Onion     Appetizer     Bake     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 13

3 large onions (about 2 1/2 pounds), cut into 1/4-inch -thick slices
1/4 cup water plus additional if necessary
1 teaspoon olive oil
4 teaspoons yellow cornmeal
3 medium plum tomatoes, sliced thin
4 flat anchovy fillets, rinsed and chopped
2 tablespoons chopped pitted Niçoise or other brine-cured olives
2 teaspoons fresh thyme leaves
For pizza dough
3/4 cup warm water (110°-115°F.) plus additional tablespoon if necessary
a 1/4-ounce package (2 1/2 teaspoons)active dry yeast
2 cups all-purpose flour
1 1/2 teaspoons salt

Steps:

  • Make the pizza dough:
  • In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
  • Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12-by 6-inch oval pizzas.
  • Make the pizza:
  • In a large saucepan simmer onions in water and oil, covered, over moderate heat until tender, about 15 minutes, and season with salt. Cook onions, uncovered, stirring occasionally and adding additional water, 1 tablespoon at a time, if onions begin to stick to bottom of pan, until liquid is almost evaporated and onions are golden brown. Onions may be made 1 day ahead and chilled, covered.
  • Preheat oven to 500°F.
  • On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
  • Spread onions evenly on dough ovals, leaving a 1/2-inch border around edge of each pizza. Top onions with tomatoes and sprinkle with anchovies, olives, and thyme.
  • Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.

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