1/2 Recipe pizza crust; see
2 tb Olive oil
2 lb White or yellow onions;
Salt; to taste
3 lg Garlic cloves; minced
1/2 Bay leaf
1 ts Fresh thyme leaves; (1 to 2)
Freshly ground pepper; to
1 tb Drained capers; rinsed and
-pureed in a mortar and
12 Anchovy fillets; soaked in
-water or milk for
Make the pizza dough and prepare the onions while it rises. Heat the oil in
a large, heavy-bottomed, nonstick skillet over medium-low heat and add the
onions and a little salt. When the onions begin to sizzle, give them a stir
and add the garlic, bay leaf, thyme and pepper. Turn down the heat to low,
cover and cook slowly for 45 minutes to an hour, stirring often. The onions
should melt down almost to a puree. If they begin to stick, add water a few
tablespoons at a time. Stir in the capers, taste, and adjust seasonings.
Preheat the oven to 475 degrees. Roll out the dough about – to -inch thick
and line an oiled 14-inch round or rectangular pizza pan or baking sheet.
Pinch a generous lip around the edge. Spread the onions over the dough in
an even layer.
Cut the anchovy fillets in half and distribute them over the dough, making
an “X” with every two pieces. If you are not using anchovies, reserve a
quarter of the dough; after topping with the onions, roll out the remaining
dough and cut into strips. Make a lattice decoration on top of the dough.
Bake for 15-20 minutes, until the edge are brown and the onions are
beginning to brown. Remove from the heat. Serve hot or cold.
Advance preparation: The filling can be made a day ahead of time and held
in the refrigerator. The dough can be frozen, either before or after
rolling it out. If you have rolled it out, top with the onions before
thawing and put directly into the preheated oven.
Nutrition information per serving: 315 calories, 7 grams fat, 703
milligrams sodium, 10 grams protein, 53 grams carbohydrate, 4 milligrams
From “Provencal Light,” by Martha Rose Shulman (Bantam, 1994).
Recipes from “An evening in Provence,” February 18, 1998,