Pizza alla Provenzale

Pizza need not be made with tomato, and here’s a tasty, oniony variation. To make 2 pizzas (or one large one) you’ll need:

  • About a pound (500 g) pizza dough, divided into 2 pieces if you’re making regular-sized pizzas
  • About a pound (500 g) white onions, sliced
  • 4 whole salted anchovies, split, boned and rinsed, or 8 anchovy filets, rinsed
  • Pitted black olives

Pull the dough into one large or two smaller disks and let it rest.

In the meantime simmer the sliced onions in a little water, with a pinch of salt, until they begin to break up — about 20 minutes. Let them cool, and when you can handle them spread them over the dough. Lay the anchovy fillets out in a diamond pattern over the onions and put a black olive in the center of each diamond. Sprinkle a little more oil over the pizzas and bake them for a half hour at 450 F (225 C) or 3-5 minutes in a pizza oven.

Variation: Use sweet onions, along the lines of Vidalia or Tropea.

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Categories: Pizza, Calzoni, and Similar

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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