LAVASH PIZZA WITH ONIONS AND ANCHOVIES
This is inspired by the Provençal onion pizza called pissaladière. Omit the anchovies if you're watching your sodium intake or you're just not a fan.
Provided by Martha Rose Shulman
Categories easy, weekday, appetizer
Time 1h20m
Yield Serves two
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions. 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 to an hour, stirring often. The onions should melt down to a thick, golden brown, almost jammy consistency. Stir in the capers, and taste and adjust seasonings. If there is liquid in the pan, cook over medium heat, uncovered, until it evaporates.
- Heat the oven to 375 degrees, preferably with a baking stone in it. Place the lavash on a baking sheet. Spread the onions over the lavash in a thin, even layer. Cut the anchovies in half and arrange in X's on top of the onions. Drizzle the remaining olive oil over the onions, and place the pizza in the oven. Bake 15 minutes until the edges of the crust are crisp and brown. Remove from the heat. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 649 milligrams, Sugar 5 grams
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
PIZZA WITH ANCHOVIES, RED ONION, AND OREGANO
Stick to two or three toppings for the most delicious pizzas; here, we call for anchovies, onions, and garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 1 pizza
Number Of Ingredients 9
Steps:
- Place pizza stone or inverted baking sheet on rack in top third of oven.
- Heat oven to 450 degrees.
- Transfer stretched dough to parchment.
- Spread sauce on dough. Scatter garlic, oregano, and chili flakes. Top with anchovies, red onion, and Parmesan. Drizzle witholive oil.
- Transfer to oven: Slide parchment ontostone or baking sheet. Bake for 13 to 15 minutes, until cheese is bubbly and bottom is crisp.
Nutrition Facts : Calories 307 g, Cholesterol 14 g, Fat 9 g, Fiber 5 g, Protein 13 g, Sodium 922 g
ONION, ANCHOVY, AND OLIVE PIZZAS
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.
LAVASH VEGETARIAN PIZZA
Provided by Antoinette Muto
Categories Olive Onion Tomato Bake Broil Vegetarian Quick & Easy Feta Bell Pepper Fall Healthy Monterey Jack Bon Appétit Los Angeles California
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Place lavash on large baking sheet; brush with 1 1/2 tablespoons oil. Broil until lavash just begins to crisp, about 1 minute.
- Reduce oven temperature to 450°F. Turn lavash over on baking sheet, broiled side down. Brush with remaining 1 1/2 tablespoons oil. Spread with olives; sprinkle with Monterey Jack cheese and feta cheese, then mushrooms, onion, bell pepper, and tomatoes. Sprinkle with salt and pepper. Bake until pizza is heated through and cheeses melt, about 10 minutes. Cut into squares.
LAVASH PIZZA WITH HUMMUS, FETA AND SUN-DRIED TOMATOES
From Pam Riesenberg, Home Appetit, from a cooking lesson I had. It was delicious! Here are other optional ingredient suggestions: grilled Italian eggplant slices (1/4" thick rounds w/skin on), grilled zucchini slices, roasted peppers, grilled red onion slices. The hummus recipe here freezes well!
Provided by Oolala
Categories Spreads
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Brush the lavish bread with the oil and sprinkle with all the spices over it and but in oven for a few minutes but watch so it doesn't burn.
- Remove the lavash and add the topping.
- Place back into the oven to just warm through.
- Meanwhile, place all the hummus ingredients in a food processor and blend until mixed; taste for adjustment.
- Remove the "pizza" and serve along with the hummus.
- Enjoy!
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