Pissaladiere (Onion, Olive, and Anchovy Pizza)

Best Cheese Pizza - 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.

Pissaladiere Onion Olive and Anchovy Pizza

Brief

Prep 20 mins

Cook: 1hr25 mins

Additional: 2hrs

Total: 3hrs45 mins

Servings: 6

Yield: 1 pizza

Pissaladiere (Onion, Olive, and Anchovy Pizza)

Ingredients

1 ¼ cups all-purpose flour

½ teaspoon salt

¼ cup cold unsalted butter

cut into 1/2-inch pieces

2 tablespoons olive oil

2 tablespoons water

or as needed

3 tablespoons olive oil

2 ½ pounds onions

thinly sliced

3 cloves garlic

minced

1 small bay leaf

1 teaspoon chopped fresh thyme

1 tablespoon drained capers

salt and ground black pepper to taste

20 large Niçoise olives

pitted and coarsely chopped

16 anchovies anchovy fillets

Amazing 'Pizza' Pork Chops

Pizza

Directions

Step 1

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.

Step 2

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.

Step 3

Meanwhile preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.

Step 4

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.

Step 5

Bake in the preheated oven until crust is crisp and golden about 30 minutes. Transfer to a platter and serve.

Nutritional Information

Pissaladiere (Onion, Olive, and Anchovy Pizza)

Servings Per Recipe:6

Calories: 379.8

% Daily Value *

Protein: 8.2g 16%

Carbohydrates: 39.1g 13%

Dietary Fiber: 4.5g 18%

Sugars: 8.1g

Fat: 22g 34%

Saturated Fat: 7g 35%

Cholesterol: 29.4mg 10%

Vitamin A Iu: 313.5IU 6%

Niacin Equivalents: 5.5mg 42%

Vitamin B6: 0.3mg 18%

Vitamin C: 14.9mg 25%

Folate: 85.7mcg 21%

Calcium: 91.8mg 9%

Iron: 2.7mg 15%

Magnesium: 33.9mg 12%

Potassium: 373.3mg 11%

Sodium: 765.2mg 31%

Thiamin: 0.3mg 30%

Calories From Fat: 197.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.