Pizza Nicoise Recipe

1      Reviews by:    Susan Randlett   Pizza Nicoise Recipe comes from the Cote d'Azur in southern France, where pizza is as omnipresent as it is in Italy. From Nice this pizza recipe makes a pleasant informal meal with a green salad, light red wine, and fresh fruit for dessert. Food Category:    Pizza Cuisine Origin:    French    Servings:8 Nutrition facts:355 calories17.1 grams fat Print Preview Rate This Recipe Prep Time:   1 Hour 10 Minutes Cook Time:   25 Minutes Total Time:   1 Hour 35 Minutes

INGREDIENTS

• Easy Mix Pizza Dough (search recipes)
• Fresh Tomato Sauce (search recipes)
• 1/4 cup olive oil
• 2 large onions, thinly slivered
• 2 cloves garlic, minced or pressed
• 1/2 teaspoon dried herbes de Provence (search recipes)
• 2 tablespoons chopped parsley
• 2 cups (1/2 lb) shredded whole-milk mozzarella cheese
• 1 can (2 oz) anchovy fillets, well drained
• 1/4 cup small (unpitted) Nicoise olives

DIRECTIONS

• Prepare Easy-Mix Pizza Dough and let it rise. While dough rises, make Fresh Tomato Sauce, then set it aside. Preheat oven to 450° F. Heat oil in a large flying pan over moderate heat. Add onions and cook, stirring often, until soft but not browned (10 to 12 minutes); remove from heat. Spoon about 1 tablespoon of the hot oil from the pan into a small bowl; mix in garlic, herbes de Provence, and parsley.
• Grease two 11 to 12-inch pizza pans (or a single 17 to 18-inch pizza pan) lightly. Divide dough into two equal portions; roll each half out to an 8-inch circle (or roll all of the dough to a 12 to 14-inch circle). Use your hands to pat and stretch dough to fit pans.
• Divide sauce over the two pizzas (or spread it evenly over the large, single one). Sprinkle evenly with cheese. Spread onions over cheese. Arrange anchovies and olives over onions. Sprinkle evenly with garlic-and-herb mixture.
• Bake on lowest rack of oven until crust browns well (15 to 20 minutes for small pizzas, 20 to 25 minutes for large, single pizza). Cut into wedges or squares and serve at once.

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