Onion and Anchovy Pizza
This is a specialty of Nice and the surrounding villages of Provence. On the Friday markets of Valbonne you can find the vendor selling slabs of this pizza for 1 euro right by the car park, a perfect location to get you before you get into the market.
20 appetizer-size servings or 6 to 8 first course servings
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Cocktail Party
Recipe Courseappetizer, hors d'oeuvre
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturesalty, savory, sweet
Type of Dishpizza
- 1 tbsp granulated sugar
- 1 tsp dry yeast
- 1 cup water (115°F)
- 1/4 cup olive oil
- 3-1/4 cups unbleached all-purpose flour
- 1 tsp sea salt (fine)
- 3 lbs yellow onions, thinly sliced
- 1/2 cup water, room temperature
- 1/4 cup olive oil
- 1 tsp fresh thyme
- Salt and pepper to taste
- 2-oz can anchovy fillets, packed in oil
- 20 Nicoise olives
- 1/4 cup parmesan cheese, grated
- Jelly roll pan (11x17-inches)
To Make the Pizza Dough:
In mixing bowl fitted with a metal blade (not dough hook). Stir together sugar, yeast and water. Let set for 10 minutes or until it starts to look bubbly. Stir in olive oil.
With mixer running on low, add flour one cup at a time and all of the salt, until the dough starts to pull away from the side of the bowl, and cleaning it. Knead with the help of the mixer for about 3-4 minutes. Place in an oiled bowl that is covered for 1-1/2 hrs or until doubled. Roll out onto the jellyroll pan. Set aside.
To Make the Onion Mixture:
Cook the onions slowly in water and olive oil in a large covered frying pan, stirring frequently, until they are soft and tender, but not browned, about 1 hour.
When onions are tender, season with thyme, salt, pepper. Cool to room temperature. Spread over prepared crust. Arrange anchovies and olives over the onions. Sprinkle cheese and dribble with a little olive oil or the oil from the anchovies. .
Bake in a 425°F, until crust is golden brown, about 25-30 minutes. Cut into squares.
2016 George Geary
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