Best Pizza Provencal Recipes

PROVENçAL ONION PIZZA

Steps:

• Preheat the oven to 450 degrees, preferably with a pizza stone inside. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic, bay leaf, thyme and pepper. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down to a golden brown puree. If they begin to stick, add a few tablespoons of water. Stir in the capers, then taste and adjust seasonings. If there is liquid in the pan, cook over medium heat, uncovered, until it evaporates.
• Roll out the pizza dough and line a 12- to 14-inch pan. Brush the remaining tablespoon of oil over the bottom but not the rim of the crust. Spread the onions over the crust in an even layer. Cut the anchovies in half, and decorate the top of the crust with them, making twelve small X's and placing an olive in the middle of each X. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the onions are beginning to brown. Remove from the heat. Serve hot, warm or room temperature.

PISSALADIèRE (PIZZA PROVENCAL)

Steps:

• 1. Make a dough out of the first 5 ingredients (flour to yeast), cover and let rise in a warm place for 1-2 hours
• 2. Meanwhile peel and finely slice onions, saute with 3 tbsp. olive oil, garlic and thyme and salt and pepper to taste on slow heat for 1-2 hours (all liquid should be evaporated and only the browned onions should remain)
• 3. Preheat oven to 200°Celsius (390°F).
• 4. Roll out the dough on a baking tray, it should be only about 1/2 inch thick
• 5. Distribute the onions on the dough, top with anchovy fillets and olives and bake 30 minutes

CALIFORNIA PIZZA KITCHEN WHITE BALSAMIC PROVENCAL SALAD

Steps:

• Vinaigrette Preparation.
• n a mixing bowl, use a hand held electric mixer on low speed or a whisk to blend together the vinegar, garlic, herbs, salt, lemon zest, and pepper.
• Beating or whisking continuously, slowly pour in the oil, blending until it is thoroughly incorporated. Cover with plastic wrap and refrigerate.
• Salad Preparation:.
• In a large mixing bowl, use salad servers to toss together the romaine, arugula, cabbage and dressing.
• Transfer the salad to chilled serving plates. Surround each serving with a ring of diced Roma tomatoes, then top with sun dried tomatoes, feta cheese and Kalamata olives.

PIZZA PROVENCAL

Steps:

• 1) Rub large bowl with oil, place bread dough in bowl, cover and let rise according to package directions, or until double in size. 2) Heat 1 1/2 Tbs. olive oil in large skillet over medium-low heat. Add onion and cook 40 minutes, or until golden brown, stirring occasionally. 4) Stir in thyme, and season with salt and pepper. Cool. 5)Preheat oven to 400F. Coat a rimmed 13x16-inch baking sheet with cooking spray. Punch down dough into baking sheet until dough is 1/4- to 1/2-inch thick. 6) Spread tapenade over dough. Scatter onions evenly over tapenade. 7)Bake 15 minutes, or until crust is cooked through and lightly golden brown on bottom. Cut into 6 pieces, and serve.

PIZZA PROVENCAL

Steps:

• Preheat the oven to 450.
• Heat olive oil over medium heat. Add garlic and saute until it starts making noise.
• Throw in the artichokes, red peppers, herbs and balsamic vinegar. Saute for about 2 minutes.
• Spread the mixture evenly over the Boboli crust.
• Sprinkle the cheeses on top.
• Season with salt and pepper to taste.
• Bake on a baking sheet in the lower third of the oven 8-10 minutes, or until heated through.
• Cool for a few minutes, then slice and serve.