Provençal Onion Pizza
Martha Rose Shulman · cooking.nytimes.com · Original
Pissaladièreas labeled by the source
DietNot vegetarian: anchovy fillets.
Against 5,130 pizza recipes
Pissaladière style, one of 7 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Pissaladière (Nice, France): caramelized onion, anchovy, olive on bread base; no tomato, no cheese
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
n/a
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Ingredients (3)
- oilolive oil3 tbsp · 40.8g
- saltSaltn/a
- water12 anchovy filletsn/a
Toppings (7)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesweet onions2 lb · 907g
- over cheesefreshly ground pepper
- over cheesearlic cloves
- over cheese1/2 bay leaf
- over cheesefresh thyme leaves2 tsp · 8.4g
- over cheesecapers1 tbsp · 12.5g
- over cheese12 Niçoise olives
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Where it sits among the restEvery dough plotted by its numbers, with the Pissaladière group marked.
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