Provençal Onion Pizza Recipes

LAVASH PIZZA WITH ONIONS AND ANCHOVIES

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.

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.

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.