Caramelized Onion Anchovy Olive Flatbread Food

CARAMELIZED ONION, ANCHOVY & OLIVE FLATBREAD

Steps:

• Heat oil in large skillet over medium heat. Cook onions with salt, stirring often, 15 to 20 min. until golden brown; cool completely.
• Meanwhile, preheat oven to 425°F (220°C). Dust work surface with flour. Roll puff pastry to fit 15 x 10-in. (38 x 25-cm) baking sheet. Line baking sheet with parchment paper. Place pastry onto parchment. Score 1/2-in. (1-cm) border on all sides of pastry with tip of sharp knife. Prick pastry all over (except border) with fork. Spread onions inside border. Arrange anchovy fillets in diagonal pattern on top of onions. Scatter artichokes, tomatoes and olives over top. Sprinkle with goat cheese and herbes de Provence.
• Bake 20 min. until pastry is golden brown and crisp. Cool on wire rack 10 min. before slicing. Serve warm or at room temperature.

PISSALADIèRE

Steps:

• For the dough, STAND MIXER METHOD: In the bowl of a stand mixer, add the yeast, sugar, and water, and mix using a fork just to combine. Let sit until foamy, about 10 minutes. Mix in the oil and salt. Add half of the flour and use a fork just to combine. Add the remaining flour, attach the dough hook to the mixer, and knead at medium-low speed for 8 to 10 minutes. Stop the mixer from time to time to scrape down the hook and the bowl. If the dough is very sticky and keeps creeping up the hook, add a bit of flour, 1 tbsp (15 g) at a time, until the dough stops sticking so much. (You shouldn't need to add more than ¼ cup / 30 g additional flour.)
• By the end of the kneading process, the dough should come together in a ball and feel smooth to the touch. Transfer to a large, lightly oiled bowl, cover with plastic wrap, and let sit in a warm, non-drafty place until doubled in size, about 1 ½ hours.
• For the dough, HAND METHOD: In a large bowl, stir together the yeast, sugar, and water. Let sit until foamy, about 10 minutes. Stir in the oil and salt. Add the flour and mix until the ingredients come together in a craggy ball of dough. Transfer to a lightly floured surface. Knead for 10 minutes, or until the dough feels smooth to the touch. If the dough is very sticky, add a bit of flour, 1 tbsp (15 g) at a time, until the dough stops sticking. (You shouldn't need to add more than ¼ cup / 30 g additional flour.) Transfer to a large, lightly oiled bowl, cover with plastic wrap, and let sit in a warm, non-drafty place until doubled in size, about 1 ½ hours.
• For the caramelized onions: While the dough rises, set a large saute pan over medium heat, add the butter and oil, and stir until the butter is melted. Add the sliced onions, sprinkle with the salt and some black pepper; stir to coat the onions with the oil and butter mixture. Reduce the heat to low, cover, and cook, stirring from time to time, until the onions are very soft and starting to caramelize, about 25 minutes. Uncover and cook for 2-3 minutes more to evaporate any leftover liquids. Transfer to a bowl to cool.
• For the anchoïade: In a small bowl, add all the dressing ingredients. Stir to combine. Set aside.
• To bake: Generously grease an 18 x 13-in (45 x 33 cm) baking sheet (half sheet pan) with oil. Transfer the dough onto the sheet. Using your fingers, gently press the dough into the sheet, stretching it until it completely covers the baking sheet. Cover with plastic wrap and let the dough rise until almost doubled in size, about 1 hour more.
• Preheat the oven to 500°F (260°C) for at least 30 minutes (the oven needs to be very hot). Uncover the dough. Create indentations all over by pressing the tip of your fingers into the dough. Brush the whole surface (right up to the edges) with the dressing. Scatter the caramelized onions over the dough, leaving a 1-in (2 cm) border all around. Bake until the pissaladière is golden brown around the edges, 20 to 25 minutes.
• Remove from the oven and let cool slightly, about 10 minutes.
• SERVING: Scatter with the olives and some fresh herbs. Serve immediately.
• STORAGE: You can prepare the pissaladière up to a day in advance. Let it cool completely to room temperature, then cover with plastic wrap. Refrigerate. Warm up in a 350°F (175°C) oven for 8 to 10 minutes, then garnish with olives and herbs right before serving.
• NOTES: Pissaladière is traditionally garnished with whole olives, but I find it difficult to truly enjoy the dish when you need to manage olive pits. I prefer using pitted olives, and I strongly recommend using olives packed in olive oil because these have a smoother flavor than the ones packed in brine.If you can't find Niçoise olives, you can use Italian Taggiasche or Greek Kalamata olives instead.

EASY PISSALADIèRE FLATBREAD

Steps:

• Chop/mince two of the anchovy fillets. Heat the olive oil over medium heat in a high-rimmed skillet or saucepan. Add the anchovy fillets to the oil with the thyme, grated garlic, and onions. Let the onions cook for about 20 minutes, stirring occasionally, caring not to burn. After 20 minutes, bring the heat to medium-low and add a pinch of salt. Stir, and let the onions simmer for another 15-20 minutes, or until golden in color and incredibly soft. Remove the pan from the heat and let the onions cool.
• Preheat the oven according to the directions of your flatbread or pizza shell.
• Once the onion mixture has cooled, evenly spread it over the flatbreads as your base. Place the anchovies over the flatbread in a criss-cross pattern, and finally, top it all off with the olives.
• Bake the flatbreads as per the directions on the packaging. When done, remove your flatbreads from the oven and garnish with freshly chopped parsley, if desired.

ONION FLATBREAD

Steps:

• Press 12 ounces pizza dough into an 8-by-12-inch rectangle on a floured parchment-lined inverted baking sheet. Rub with 2 tablespoons olive oil, then top with 1/2 cup shredded cheddar and 1/2 thinly sliced red onion. Slide the parchment onto a preheated pizza stone or baking sheet in a 475˚ F oven; bake until browned, 9 to 11 minutes. Top with sea salt and chopped parsley.

FLATBREAD WITH WHITE BEAN HUMMUS, CARAMELIZED ONIONS, BLACK OLIVES AND SPANISH WHITE ANCHOVIES

Steps:

• Spread each flatbread with some of the hummus, then top with the caramelized onions, olives, and anchovies. Garnish with fresh thyme leaves. Cut into wedges and serve.
• In an electric mixer fitted with the paddle attachment, combine the yeast, sugar, and water. Mix for 1 minute on low speed and let stand until the mixture just begins to bubble. Attach the dough hook and add both flours and the salt to the yeast mixture. Mix until it forms a mass; the dough should be sticky. Continue to add additional flour, if necessary, until the surface is dry enough to handle and dry enough to roll.
• Divide the dough into 4 pieces, roll into balls, and lightly brush with oil. Place on a floured surface and cover the balls with plastic wrap and a clean cloth and let proof for 2 hours at room temperature; or, place on a lightly greased baking sheet, cover, and let proof overnight in a refrigerator.
• Preheat a grill or preheat the oven to 425 degrees F.
• To form flatbread, pat each piece of dough out into a 5-inch disk and sprinkle liberally with flour. Roll each disk, on a floured surface, into a 10-inch diameter circle. Puncture the dough liberally with a fork to keep it from rising. Grill or bake each on a pizza stone or a lightly greased sheet pan for about 5 minutes or until dough starts to get crisp on the edges but still remains chewy.
• Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.;
• Heat oil and butter in a large pan over medium heat. Add the onions and sugar and cook slowly until deep golden brown, stirring occasionally. Remove from the heat and stir in the thyme.

CARAMELIZED ONION TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Heat 4 tablespoons butter in a large skillet over medium heat. Add the onions, chopped anchovies, thyme, salt and pepper and cook until the onions are sweet and golden brown, about 20 minutes.
• Meanwhile, holding the knife parallel to the cutting board, shave off the rounded top and bottom of the baguette with a serrated knife so that it lies flat. Then cut the baguette in half lengthwise to make 2 long slices of bread. Brush both sides of each with the remaining 4 tablespoons butter.
• When the onions are cooked, put the bread slices on a baking sheet and spread with the onions. Garnish with olives and drizzle with olive oil. Place in the oven and bake until the bread is crispy, about 15 minutes. Shower with Parmigiano. Cut into pieces and serve hot.
• Serve the onion toasts alongside an assortment of Italian meats.

CARAMELIZED ONION FLATBREAD WITH SPICED OLIVE OIL

Steps:

• Preheat the oven to 400 degrees F.
• In a large skillet, over medium-low heat saute the onions and garlic in butter for 20 minutes or until golden brown and caramelized, stirring with a wooden spoon, throughout the cooking process. Remove from the heat and set aside.
• Turn dough onto a lightly greased 12-inch pizza pan. Press the dough out into a circle about 10 inches in diameter with your hands; (this does not have to be perfect). Using the handle end of a wooden spoon handle, make deep indentations about 1-inch apart on top of the dough. Top with the caramelized onions and sprinkle with fresh herbs and cheeses. Season with salt and pepper, to taste. Drizzle with olive oil and bake at 400 degrees F until golden brown, about 18 to 20 minutes.
• Pour the balsamic vinegar into a small saucepan, over medium heat and simmer until reduced by half.
• Combine the oil with chili flakes in a small bowl. Let sit for 15 to 20 minutes to let the chili flavor infuse into the oil
• Remove the pizza from the oven and drizzle with the balsamic reduction and chili oil before serving.