A traditional favorite around Nice and Marseilles and in neighboring Liguria, this wonderfully savory pizza is topped with lightly caramelized onion. Be patient when cooking the onions; they have to almost melt. Note that you will need to parbake and freeze one 8-inch Quick Pizza Crust for this recipe.
- One 8-inch Quick Pizza Crust, part baked, frozen
- Extra virgin olive oil
- 1 pound yellow onions, finely chopped
- 2 ripe tomatoes (6 ounces total), any variety, peeled, seeded and chopped
- Fine sea salt and black pepper
- 8 canned anchovy fillets (half a 2-ounce can), drained
- 6 oil-cured black olives, halved and pitted
- Fresh arugula, optional
Heat 2 tablespoons of olive oil in 3- to 4-quart enameled iron or heavy stainless steel saucepan. Add the onions, and simmer gently, covered, stirring occasionally, until very soft and golden, about 30 minutes. Add the tomato and season with salt and pepper. Continue cooking until the liquid has evaporated and the mixture becomes quite thick, another 10 to 15 minutes. Stir constantly toward the end; the mixture should be almost dry. Let cool. (Can be made ahead and refrigerated, but bring to room temperature before using.)
Heat the oven to 425°F. Place a large baking sheet (upside down if it has a rim) in the oven to heat. Place the frozen pizza crust on a sheet of baking parchment. Spread the onion and tomato mixture over the base and arrange the anchovies and olives on top. Spray or drizzle with olive oil, and bake until hot and bubbling, about 10 minutes. Let cool for 5 minutes before slicing and serving. A garnish of slightly bitter arugula provides a perfect contrast for the sweet onion filling.
Nutrition Analysis: 120 cal, 2.5 g fat, 15 mg chol, 370 mg sodium, 22 g carbs, 2 g fiber, 4 g sugar, 3 g protein.
Recipes © copyright 2012 by Jacqueline Mallorca
The author of more than a dozen cookbooks, Jackie Mallorca’s most recent titles include The Wheat-Free Cook: Gluten-Free Recipes for Everyone and Gluten-Free Italian.