Provencal Pizza

By akselden

Ingredients

• 1 3/4 cups thin slivers of onions
• 3 large cloves garlic, thinly sliced
• 1 teaspoon olive oil
• 1 can (6 oz.) unsalted tomato paste
• 1 1/2 teaspoons herbes de Provence
• 1 loaf (1 lb.) frozen bread dough,
• thawed
• All-purpose flour
• 2/3 cup (1 1/2 oz.) freshly shredded
• Parmesan cheese
• 1 ounce canned anchovies, drained, patted dry, and halved lengthwise
• 1/4 cup drained nicoise olives

Preparation

Step 1

I. Place a 14- by 16-inch baking stone or 14- by 17-inch baking sheet on bottom rack of a 500° oven, Heat at least 30 minutes.
2. Meanwhile, combine onions, garlic, oil, and 1/4 cup water in a 10-to 12-inchnonstick frying pan, Cover and cook over medium-
How heat until water evaporates, 10to 12 minutes. Stir in 1/4 cup more water. Cook, covered, stirring occasionally, until water
evaporates and onions are very limp and golden, 15to 20 minutes more.
3. Combine tomato paste, herbs de 'Provence, and 1/2 cup water,
4. On a floured board, knead dough briefly to expel air. Gather dough into a smooth . ball, then roll out to a 14-inch circle. Drape
over rolling pin; transfer to a very well floured baking sheet or piece of cardboard at least as big as dough. Smooth dough circle.
Shake pan gently; if dough sticks, lift and dust underneath with more flour.
5. Spread dough with tomato sauce. Scatter with onion mixture, then cheese. Crisscross pairs of anchovy pieces in evenly spaced Xs over pizza. Distribute olives evenly over pizza; press into dough.
6. Slide pizza onto preheated baking stone. Bake until pizza crust is browned and crisp, 9 to 12 minutes. Slide a baking sheet under
pizza and lift to a board. Watch for olive pits as you eat.