Quick Pizza With Olives And Anchovies Recipes

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PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA)



Pissaladiere (Onion, Olive, and Anchovy Pizza) image

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

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

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

LAVASH PIZZA WITH ONIONS AND ANCHOVIES



Lavash Pizza With Onions and Anchovies image

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

2 tablespoons extra virgin olive oil
1 pound onions (2 medium onions), cut in half and sliced very thin across the grain
Salt
freshly ground pepper
2 garlic cloves, minced
1/2 bay leaf
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 1/2 teaspoons capers, drained, rinsed and finely chopped or puréed in a mortar and pestle
1 9-by-12-inch lavash
6 anchovy fillets, soaked in water for five minutes, drained, rinsed and dried on paper towels

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

PIZZA WITH ANCHOVIES, RED ONION, AND OREGANO



Pizza with Anchovies, Red Onion, and Oregano image

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

1/4 cup Fresh Tomato Sauce for Pizza
Large-Batch Whole-Wheat Pizza Dough
Garlic, chopped
Fresh oregano
Red chili flakes
Anchovies
Red onion
Grated Parmesan
Olive oil

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

QUICK PIZZA WITH OLIVES AND ANCHOVIES



Quick Pizza With Olives and Anchovies image

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

495 g bread mix
flour, for rolling out
250 g pizza sauce
125 g fresh mozzarella cheese, ball sliced
1 cup cheddar cheese, grated
30 g anchovies, drained
3/4 cup pitted olive, green and black
olive oil, to drizzle

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.

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.

QUICK PIZZA WITH MIDDLE-EASTERN KHUBZ..!



Quick Pizza With Middle-Eastern Khubz..! image

Pizza is really yummy, but it takes a lot of time to make and many ingredients are needed for that. Quick pizza with middle-eastern khubz is quite easy to make but, it is possible only if khubz is available. Instead of khubz, you may make the pizza dough. WHAT IS KHUBZ....??? KHUBZ is a flat circle middle-eastern bread made of wheat and costs 50 fils in Kuwait. In one pack there are 5 khubz so its quite cheap.

Provided by superstar_sn

Categories     Southwest Asia (middle East)

Time 17m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 khubz (Arabian flatbread)
3 -4 tablespoons tomato ketchup
2 chicken frankfurters
1 small capsicum, sliced
1/2 white onion, sliced
1 teaspoon olive oil
1 tablespoon black olives
boiled vegetables, used in pizza (if you want, not necessary)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pinch oregano
mozzarella cheese (or the flat cheese used in burgers, this is also nice. I often use it when pizza cheese is not avail)

Steps:

  • Spread tomato ketchup on the khubz with the help of a knife or spoon. Put some cheese with it. Put the slices of chicken franks, capsicum, white onion and black olives (you may add vegetables also if you want). Add olive oil, salt, black pepper and oregano. At the top, add mozzarella cheese again.
  • Bake for 5-8 minutes in oven at 170 or 180 degree -- or take out when cheese is melted properly and you are sure that every ingredient has become hot.
  • Quick pizza with middle-eastern khubz is ready to serve -- ENJOY -- eat it when it is hot -- because pizza is tasty when it's a bit hot.

Nutrition Facts : Calories 121.2, Fat 7.8, SaturatedFat 1.9, Cholesterol 30.3, Sodium 797.7, Carbohydrate 9.1, Fiber 0.9, Sugar 4.8, Protein 4.6

ONION, TOMATO, AND OLIVE PIZZAS



Onion, Tomato, and Olive Pizzas image

Categories     Olive     Onion     Tomato     Bake     Cocktail Party     Vegetarian     Quick & Easy     Gourmet

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 14

2 medium onions, halved lengthwise and thinly sliced lengthwise
2 garlic cloves, finely chopped
1 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 tablespoons extra-virgin olive oil
1/2 pound frozen pizza dough, thawed
3/4 cup grape tomatoes (4 1/2 ounces), cut crosswise into 1/4-inch-thick slices
1/4 cup Kalamata olives (1 1/2 ounces), pitted and cut into slivers
1 teaspoon fresh thyme leaves
Scant 1/2 teaspoon flaky sea salt such as Maldon*
Special Equipment
parchment paper

Steps:

  • Put oven rack in middle position and preheat oven to 475°F. Line a large baking sheet with parchment paper.
  • Cook onions, garlic, anchovy paste, salt, pepper, and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onions are caramelized and very soft, 25 to 30 minutes.
  • Divide dough into 4 pieces and gently stretch each into a 5-inch square, then transfer to baking sheet. Spread onion mixture over each square, leaving a 1/4-inch border around edges, then top with tomato slices. Bake pizzas until edges of dough are golden, 12 to 18 minutes.
  • Toss together olives and thyme and sprinkle over pizzas. Quarter each square diagonally, making 4 triangles, then cut each triangle in half. Sprinkle with sea salt.
  • *Available at specialty foods shops and Salt Works (800-353-7258).

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