Quick Pizza With Olives And Anchovies Recipes
PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA)
Pissaladière is a pizza-like dish made in Southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in the Province of Imperia. It can be considered a type of white pizza, as no tomatoes are used. The dough is usually a bread dough thicker than that of the classic Italian pizza traditional topping consists of caramelized (almost pureed) onions, olives, garlic and anchovies. No cheese is used in France, however, in the nearby Italian town of San Remo, mozzarella is added.
Provided by Charlie_one
Categories World Cuisine Recipes European French
Time 3h45m
Yield 6
Number Of Ingredients 14
Steps:
- Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.
- Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.
- Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
- Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 39.1 g, Cholesterol 29.4 mg, Fat 22 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 765.2 mg, Sugar 8.1 g
BLACK OLIVE TAPENADE WITH SALTED ANCHOVY
Steps:
- Add the black pitted olives to a clean blender.
- Blend the olives until they are finely chopped and then also add the salted anchovies (or anchovy paste).
- Blend the tapenade again. Then add the olive oil and season the tapenade with a pinch of a pepper and salt to taste.
- Pulse again for about 20 seconds until you end up a very fine and almost smooth but still chunky mixture.
- Then check the seasoning and add extra pepper or salt to taste if necessary. Scoop the black olive tapenade in a clean bowl and serve with crackers or grilled bread.
Nutrition Facts : Calories 625 kcal, ServingSize 1 serving
QUICK PIZZA WITH OLIVES AND ANCHOVIES
You will end up with 2 bases here, the second can be frozen. Cover it wil cling film and then cook from frozen.
Provided by katew
Categories Weeknight
Time 35m
Yield 1 pizza
Number Of Ingredients 8
Steps:
- Make bread dough according to pack instructions.
- Knead for 5 minutes till dough feels smooth and springy.
- Divide into two, roll out on lightly floured surface.
- Make 2 large thin circles.
- Lift these onto 2 baking sheets.
- Spoon on pizza topping, spread thinly with back of spoon.
- Top with cheese, anchovies and olives, drizzle oil over top.
- Bake for 20 minutes at 190 C or temp suggested on bread pack.
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- Prepare Pizza Dough: In a small bowl, combine yeast, sugar, and warm water. Let it sit for about 5 minutes until bubbly. Mix together flour, salt, olive oil and yeast mixture with a wooden spoon until the dough just begins to come together. (It will look shaggy and dry, but don’t worry).
- Scrape the dough onto a cutting board and knead the dough by hand for about 5-8 minutes until it’s soft and elastic. (You may need to dust the dough so that it’s not sticking to the surface of your cutting board). Place the dough in a greased mixing bowl.
- Cover with plastic wrap and let it rise in a warm and dry area for 30 minutes or until doubled in size. (If you are preparing in advance, see the recipe note for freezing instructions.)
- Preheat Oven: Preheat the oven (and pizza stone if you use one) to 450°F for about 30 minutes.
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- Place your pizza stone or steel (if using) on an oven rack in the middle of your oven. If you plan to cook your pizza on a baking sheet, just place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 500°F (or the highest temperature your oven will allow, if using a pizza stone/steel) and let it heat up for at least 30 minutes while you make the dough and/or prep the toppings.
- Place the dough on a clean work surface and, using your hands, gently stretch it into a 12-inch circle or square, making sure that it retains an even thickness throughout. Alternatively, use a rolling pin to roll the dough into a 12-inch circle or square.
- If you’re using a pizza stone or steel, 20 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza until the crust is golden and the cheese begins to brown, 6 to 8 minutes. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 10 minutes before you cook the next one.
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