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Pizza Nicoise
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1
Reviews
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By:
Susan Randlett
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Pizza Nicoise Recipe comes from the Cote d'Azur in southern France, where pizza is as omnipresent as it is in Italy. From Nice this pizza recipe makes a pleasant informal meal with a green salad, light red wine, and fresh fruit for dessert.
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INGREDIENTS
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Easy Mix Pizza Dough
(search recipes)
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Fresh Tomato Sauce (search recipes)
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1/4 cup olive oil
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2 large onions, thinly slivered
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2 cloves garlic, minced
or pressed
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1/2 teaspoon dried herbes
de Provence
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2 tablespoons chopped parsley
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2 cups (1/2 lb) shredded
whole-milk mozzarella cheese
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1 can (2 oz) anchovy fillets, well drained
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1/4 cup small (unpitted)
Nicoise olives
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DIRECTIONS
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1:
Prepare Easy-Mix Pizza Dough and
let it rise. While dough rises, make Fresh
Tomato Sauce, then set it aside. Preheat oven to 450° F. Heat oil in
a large flying pan over moderate
heat. Add onions and cook, stirring
often, until soft but not browned (10
to 12 minutes); remove from heat. Spoon about 1 tablespoon of the
hot oil from the pan into a small
bowl; mix in garlic, herbes de
Provence, and parsley.
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2:
Grease two 11 to 12-inch pizza
pans (or a single 17 to 18-inch
pizza pan) lightly. Divide dough into
two equal portions; roll each half out
to an 8-inch circle (or roll all of
the dough to a 12 to 14-inch circle).
Use your hands to pat and stretch
dough to fit pans.
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3:
Divide sauce over the two pizzas
(or spread it evenly over the large,
single one). Sprinkle evenly
with cheese. Spread onions over
cheese. Arrange anchovies and olives
over onions. Sprinkle evenly with
garlic-and-herb mixture.
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4:
Bake on lowest rack of oven until
crust browns well (15 to 20 minutes
for small pizzas, 20 to 25 minutes
for large, single pizza). Cut into
wedges or squares and serve at once.
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