Lavash Pizza With Onions And Anchovies Recipes

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LAVASH PIZZA WITH ONIONS AND ANCHOVIES



Lavash Pizza With Onions and Anchovies image

This is inspired by the Provençal onion pizza called pissaladière. Omit the anchovies if you're watching your sodium intake or you're just not a fan.

Provided by Martha Rose Shulman

Categories     easy, weekday, appetizer

Time 1h20m

Yield Serves two

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 pound onions (2 medium onions), cut in half and sliced very thin across the grain
Salt
freshly ground pepper
2 garlic cloves, minced
1/2 bay leaf
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 1/2 teaspoons capers, drained, rinsed and finely chopped or puréed in a mortar and pestle
1 9-by-12-inch lavash
6 anchovy fillets, soaked in water for five minutes, drained, rinsed and dried on paper towels

Steps:

  • Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions. 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 to an hour, stirring often. The onions should melt down to a thick, golden brown, almost jammy consistency. Stir in the capers, and taste and adjust seasonings. If there is liquid in the pan, cook over medium heat, uncovered, until it evaporates.
  • Heat the oven to 375 degrees, preferably with a baking stone in it. Place the lavash on a baking sheet. Spread the onions over the lavash in a thin, even layer. Cut the anchovies in half and arrange in X's on top of the onions. Drizzle the remaining olive oil over the onions, and place the pizza in the oven. Bake 15 minutes until the edges of the crust are crisp and brown. Remove from the heat. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 649 milligrams, Sugar 5 grams

PIZZA WITH ANCHOVIES, RED ONION, AND OREGANO



Pizza with Anchovies, Red Onion, and Oregano image

Stick to two or three toppings for the most delicious pizzas; here, we call for anchovies, onions, and garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 1 pizza

Number Of Ingredients 9

1/4 cup Fresh Tomato Sauce for Pizza
Large-Batch Whole-Wheat Pizza Dough
Garlic, chopped
Fresh oregano
Red chili flakes
Anchovies
Red onion
Grated Parmesan
Olive oil

Steps:

  • Place pizza stone or inverted baking sheet on rack in top third of oven.
  • Heat oven to 450 degrees.
  • Transfer stretched dough to parchment.
  • Spread sauce on dough. Scatter garlic, oregano, and chili flakes. Top with anchovies, red onion, and Parmesan. Drizzle witholive oil.
  • Transfer to oven: Slide parchment ontostone or baking sheet. Bake for 13 to 15 minutes, until cheese is bubbly and bottom is crisp.

Nutrition Facts : Calories 307 g, Cholesterol 14 g, Fat 9 g, Fiber 5 g, Protein 13 g, Sodium 922 g

LAVASH OR FLATBREAD THIN AND CRISPY PIZZA



Lavash or Flatbread Thin and Crispy Pizza image

Easy thin and crispy pizzas using lavash bread or flatbread as a base and a whole variety of sauce, cheese, and topping options to choose from!

Provided by Hilda Sterner

Categories     Main Course

Time 25m

Number Of Ingredients 8

1 lavash bread, naan, or flatbread
2 Tbsp chimichurri ((Chimichurri recipe))
2 slices bacon
¼ cup ham ((diced))
2 Tbsp sliced red onion
1 cup shredded mozzarella
2 Tbsp black olives
1 Tbsp cilantro ((for garnish))

Steps:

  • Prepare Lavash Bread or use your favorite flatbread. There are so many options!
  • Next, make the Chimichurri Sauce which will be used in the place of pizza sauce. Or use one of the other sauces suggested earlier.
  • Fry bacon, but not too crispy, it will continue to cook in the oven. When cool, chop it into small pieces.
  • Next, chop ham (or whatever meats you want to use). Slice or chop your vegetables too. In this case, I'm using red onions and black olives.Preheat oven to 450 degrees F.
  • Toss sliced onion into the skillet and sauté for a few minutes in the bacon grease until slightly caramelized.
  • Brush approximately 2 tablespoons of Chimichurri or barbecue sauce over the cooked Lavash Bread or flatbread.
  • Sprinkle half of the shredded mozzarella cheese over the sauce, followed by the ham, bacon, caramelized onions, and black olives. Top with the remaining shredded cheese.
  • Bake for 5 to 7 minutes or until the cheese is bubbly and the edges of the pizza are golden. Sprinkle with crushed red pepper or garnish the crispy pizza with chopped cilantro.

Nutrition Facts : ServingSize 1 pizza, Calories 637 kcal, Carbohydrate 71 g, Protein 22 g, Fat 33 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 1343 mg, Fiber 3 g, Sugar 11 g

LAVASH PIZZA WITH TOMATOES, MOZZARELLA AND GOAT CHEESE



Lavash Pizza With Tomatoes, Mozzarella and Goat Cheese image

This pizza, made with the Iranian flatbread called lavash, is utterly simple to throw together, and I love the way the flavor of the tomatoes intensifies during their short time in the oven. Assemble the pizza just before baking.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 20m

Yield Serves two

Number Of Ingredients 9

1 9-by-12-inch piece of lavash
1/2 cup, tightly packed, grated or shredded fresh mozzarella (2 ounces)
2 plum tomatoes, sliced
1/4 red onion, sliced (optional)
1/2 cup crumbled goat cheese (2 ounces)
1 to 2 teaspoons fresh thyme
Salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil

Steps:

  • Heat the oven to 375 degrees, preferably with a pizza stone in it.
  • Place the lavash on a baking sheet. Sprinkle the mozzarella over the lavash, and top with the tomato slices and onion. Arrange the goat cheese over and between the tomato slices. Sprinkle with thyme, salt and pepper. Drizzle on the olive oil.
  • Bake 15 to 20 minutes, until the lavash is crisp and dark brown on the edges. Remove from the heat and serve; or allow to cool slightly, then serve. Cut with a pizza wheel or scissors.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 9 grams, Sodium 387 milligrams, Sugar 2 grams

PISSALADIERE (ONION, OLIVE, AND ANCHOVY PIZZA)



Pissaladiere (Onion, Olive, and Anchovy Pizza) image

Pissaladière is a pizza-like dish made in Southern France, around the Nice, Marseilles, Toulon and the Var District, and in the Italian region of Liguria, especially in the Province of Imperia. It can be considered a type of white pizza, as no tomatoes are used. The dough is usually a bread dough thicker than that of the classic Italian pizza traditional topping consists of caramelized (almost pureed) onions, olives, garlic and anchovies. No cheese is used in France, however, in the nearby Italian town of San Remo, mozzarella is added.

Provided by Charlie_one

Categories     World Cuisine Recipes     European     French

Time 3h45m

Yield 6

Number Of Ingredients 14

1 ¼ cups all-purpose flour
½ teaspoon salt
¼ cup cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons olive oil
2 tablespoons water, or as needed
3 tablespoons olive oil
2 ½ pounds onions, thinly sliced
3 cloves garlic, minced
1 small bay leaf
1 teaspoon chopped fresh thyme
1 tablespoon drained capers
salt and ground black pepper to taste
20 large Niçoise olives, pitted and coarsely chopped
16 anchovies anchovy fillets

Steps:

  • Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.
  • Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf.
  • Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.
  • Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
  • Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 39.1 g, Cholesterol 29.4 mg, Fat 22 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 765.2 mg, Sugar 8.1 g

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