Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This pizza is a variation on a classic dish from the South of France called pissaladière. Our version omits the original's anchovies.

Greg Patent
Recipe by Cooking Light April 1998

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Credit: Becky Luigart-Stayner; Styling: Cindy Manning Barr

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast and sugar in warm water in a small bowl, and let stand 5 minutes. Stir in cool water, milk, and olive oil. Lightly spoon flour into dry measuring cups; level with a knife. Place flour and 1/4 teaspoon salt in a food processor, and pulse 2 times or until blended. With processor on, slowly add yeast mixture through food chute, and process until dough forms a ball. Process dough an additional minute. Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times.

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  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  • Preheat oven to 450°.

  • Punch dough down; cover and let rest 15 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a 15-inch pizza pan or baking sheet sprinkled with cornmeal.

  • Combine Caramelized Onions, 1/4 teaspoon salt, pepper, and garlic. Spread onion mixture over dough. Sprinkle feta and olives over onion mixture. Bake at 450° for 18 minutes or until browned.

Nutrition Facts

324 calories; calories from fat 21%; fat 7.6g; saturated fat 3.3g; mono fat 2.8g; poly fat 0.7g; protein 10.4g; carbohydrates 54.5g; fiber 6g; cholesterol 17mg; iron 3.1mg; sodium 466mg; calcium 157mg.
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