How to make Pissaladiere Pizza

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How to make Pissaladiere Pizza? The classic Nicosia pizza, loaded with sweet, soft-cooked onions; salty olives and anchovies add contrast. Be sure to simmer the onions very, very slowly. Follow this directions:

HOW TO MAKE PISSALADIERE PIZZA

INGREDIENTS:

  • ½ Pizza Dough, made with extra virgin olive oil
  • All-purpose flour for stretching or rolling the dough
  • 3 tablespoons extra virgin olive oil
  • 11/2 pounds onions, thinly sliced
  • Salt and freshly ground black pepper
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 6 to 10 anchovies (optional)
  • About 12 black olives, pitted and halved (optional)
  • 6 to 8 thin slices tomato (optional)

DIRECTIONS:

  1. Heat the oven to 450°F. Knead the dough lightly. Put it on a lightly floured surface, sprinkle it with a little flour, and cover it with plastic wrap or a towel. Let it rest while you cook the onions.
  2. Put the olive oil in large skillet over medium-high heat. When hot, add the onions along with some salt and pepper and cook, stirring frequently, until the onions give up their liquid and become quite soft, at least 15 minutes; don’t let them brown. When they are cooked, turn off the heat and stir in the thyme.
  3. Pat or roll out the dough to a diameter of 12 inches, using more flour as necessary. The process will be easier if you allow the dough to rest occasionally between rollings. If you have a peel and baking stone, roll or pat out the dough on the peel, as thinly as you like, turning occasionally and sprinkling it with flour as necessary. If you’re using baking sheets, oil them, then press each dough ball into a flat round directly on the oiled sheets. Let the dough rest for 15 to 30 minutes, or until it begins to puff ever so slightly.
  4. Spread the dough with onions and then decorate, if you like, with anchovies, olives, and tomato. Bake until nicely crisp, 15 minutes or more; if the pizza is browning unevenly, rotate it back to front about halfway through the cooking time. Serve hot or at room temperature.

 

MAKES: 1 thick-crust pizza (4 main-dish or 8 appetizer servings)

PREPARE TIME: About 1 hour with pre made dough

Variations:

Sicilian Onion Pizza

Omit the tomatoes and olives. In Step 1, stir the anchovies into the cooked onions and cook for 5 minutes more. Stir a 6-ounce can of tomato paste into the onions and cook for a few more minutes over low heat. Sprinkle with salt and pepper. Drizzle the rolled-out dough with 2 tablespoons olive oil and bake for 10 to 12 minutes, or until the bottom begins to turn pale golden. Spread the partially baked dough with 1 cup plain bread crumbs, preferably fresh, then spread with the onion mixture. Return to the oven and bake for 15 to 20 minutes more, until the bottom is dark golden but not burned and the top is a richly colored caramel. Remove and cool for a few minutes before cutting; best served hot or warm.

Alsatian “Pizza” (Tarte Flambé)

Finely chop half the amount of onions and substitute 1/2 cup finely chopped bacon for the anchovies. Omit the olives and tomato. In Step 2, cook the onions and bacon until the onions are soft, about 5 minutes. Proceed with the recipe. In Step 4, spread the dough with 1 cup from age blanc or crème fraîche or 3/4 cup sour cream thinned with 1/3 cup milk. Top with the onion mixture, then bake as directed.

Follow the directions ccarefully. Hope you like this unique pizza and Bon Apetit.

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This article was published on 2011/11/07