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Provençal Pizza

Source of Recipe


Sunset, May 1996






List of Ingredients



• 1-3/4 cups thin slivers of onion
  
• 3 large cloves garlic, thinly sliced
  
• 1 tsp olive oil
  
• 1 can (6 ounces) unsalted tomato paste
  
• 1-1/2 tsp herbes de Provence
  
• 1 loaf (1 pound) frozen bread dough, thawed
  
• All-purpose flour
  
• 2/3 cup (1-1/2 ounces) freshly shredded Parmesan cheese
  
• 1 ounce canned anchovies, drained, patted dry, and halved lengthwise
  
• 1/4 cup drained niçoise olives
  






Instructions



1. Place a 14- x 16-inch baking stone or 14- x 17-inch baking sheet on bottom rack of a 500° F oven. Heat at least 30 minutes.
   
   
2. Meanwhile, combine onions, garlic, oil and 1/4 cup water in a 10- to 12-inch nonstick frying pan. Cover and cook over medium-low heat until water evaporates, 10 to 12 minutes. Stir in 1/4 cup more water. Cook, covered, stirring occasionally, until water evaporates and onions are very limp and golden, 15 to 20 minutes more. Combine tomato paste, herbes de Provence, and 1/2 cup water.
   
   
3. On a floured board, knead dough briefly to expel air. Gather dough into a smooth ball, then roll out to a 14-inch circle. Drape over rolling pin; transfer to a very well-floured baking sheet or piece of cardboard at least as big as dough. Smooth dough circle. Shake pan gently; if dough sticks, lift and dust underneath with more flour.
   
   
4. Spread dough with tomato sauce. Scatter with onion mixture, then cheese. Crisscross pairs of anchovy pieces in evenly spaced X's over pizza. Distribute olives evenly over pizza; press into dough.
   
   
5. Slide pizza onto preheated baking stone. Bake until pizza crust is browned and crisp, 9 to 12 minutes. Slide a baking sheet under pizza and lift to a board. Watch for olive pits as you eat.
   
   






Final Comments


If your store doesn't sell herbes de Provence (a mix of herbs), use 1/4 teaspoon each: dried basil, marjoram, oregano, rosemary, savory, thyme, and crushed fennel seed.

For a quicker, California-style pizza, omit anchovies; use a purchased thin, baked pizza crust (12 inches wide; 10 ounces) instead of dough; and substitute sliced ripe olives for the niçoise.