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Pissaladiere Pizza

Ingredients

  • 1/4 pound Niçoise olives, pitted
  • 1 cup anchovy fillets, drained and cut into thin strips
  • 12 ounce prepared pizza dough
  • Cornmeal for dusting
  • 1 1/2 pounds onions, peeled and coarsely chopped
  • 1/4 cup olive oil
  • 1 - 28 ounce can diced tomatoes
  • 4 garlic cloves, crushed
  • 2 tablespoons fresh chopped basil
  • Salt and pepper to taste

Prep Time:

50 minutes

Cook Time:

40 minutes

Serves:

8

This delightful French-style pizza hors d’oeuvre makes a dramatic presentation and the flavor is…ooh-la-la.

Why Try? Your family or guests will be intrigued the moment you say “We’re having mini French pizzas for appetizers.”

Foodie Byte: The criss-cross pattern really makes this dish a visual standout.

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Preparation

  1. To make filling, cook the onions in oil over low heat until soft and golden, about 45 minutes.
  2. Add the tomatoes, garlic and basil and cook until the water from the tomatoes has evaporated.
  3. Season with salt and pepper. Remove from heat and cool.
  4. Preheat oven to 400°F.
  5. Use non-stick cooking spray on a large baking sheet with sides and lightly dust with cornmeal.
  6. Roll out pizza dough and press into the pan, pushing up the sides.
  7. Spoon in the filling and decorate the top with olives and anchovy strips.
  8. Bake for 20 minutes, then reduce oven to 350°F and continue baking for 20 minutes or until crust is done.
  9. Serve hot or at room temperature.

Nutritional Information

Calories 300, Carbohydrates 34g, Cholesterol 24mg, Fat 12g, Fat Calories 111, Fiber 3g, Protein 14g, Saturated Fat 2g, Sodium 1654mg. Daily Values: Calcium 117.69mg 12%, Phos 101.49mg 10%, Copper 0.17mg 9%, Zinc 0.91mg 6%, Panto 0.38mg 4%, Biotin 3.03mcg 1010%, Iodine 1.73mcg 1%, Magnesium 30.64mg 8%, Iron 3.83mg 21%, Vitamin B6 9%, Vitamin C 39%, Vitamin B12 4%, Vitamin D 5%, Vit E-a-Toco 7%, Vitamin A 14%. Percent Daily Values are based on a 2,000 calorie diet.