Provençal Onion Pizza Recipes

PROVENçAL ONION PIZZA

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.

CLASSIC PROVENCAL PISSALADIèRE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• Melt the butter in a large skillet over medium heat.
• Add the onions and demerara sugar and sauté , frequently stirring, until the onions become tender and start to turn golden at this point, be very careful not to burn the onions as this can leave a very bitter taste to the whole dish.
• Sprinkle the cooked onions with salt, pepper, and thyme.
• Stir the mixture and transfer the skillet to the preheated oven.
• Cook for 20 to 30 minutes, occasionally stirring, until the onions are wilted, very soft, and are a medium gold throughout, again check for burning.
• Add the vinegar during the last 5 minutes of cooking.
• Remove from the onions from the oven and set them aside to cool while preparing the pastry for the pissaladiere.
• Raise the oven temperature to 425 F.
• Press the thawed pastry into a rectangle on a 12-inch by 18-inch baking sheet, building it up a bit around the edges.
• Spread the pastry with the onion confit, leaving 1 inch of dough uncovered around the edges of the pastry.
• Arrange the anchovy fillets and olives on the pissaladière in a criss-cross pattern then place an olive into each rectangle pattern to make an attractive looking tart.
• Bake the tart for 15 to 25 minutes in the center of the heated oven until the pastry has puffed up, turned golden, and crisped.
• Remove the pissaladière from the oven and sprinkle the olive oil and fresh thyme across the hot surface of the tart.
• Cut it into rectangles and serve very warm or at room temperature. Enjoy!

PISSALADIERE (PROVENCAL ONION TART)

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.

PROVENCAL ONION TART

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.