Cabbage and Onion Marmalade Pizza with Anchovies - Pissaladiere -18g Carbs, 2g Fiber, 4 pts plus/slice
Recipe By: Martha Rose Shulman
Serving Size: 8
Preparation Time: 0:00
Categories:
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1 pounds onions -- to 1 1/4 pounds, quartered lengthwise and thinly sliced across the grain
1 pound cabbage -- shredded or finely chopped
Salt and freshly ground pepper
3 garlic cloves -- minced
2 teaspoons fresh thyme leaves -- or 1 teaspoon dried thyme
1 tablespoon capers -- drained, rinsed and mashed in a mortar and pestle or finely chopped
For pizza:
1/2 recipe whole-wheat pizza dough
12 anchovy fillets -- soaked in water for 5 minutes, drained, rinsed and dried on paper towels (optional)
12 Nioise olives -- (optional)
1. Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the onions and cabbage with a generous pinch of salt and cook, stirring, until they begin to soften, about 5 minutes. Add another generous pinch of salt, cover the pan and turn the heat to low. Cook slowly for one hour, stirring often, until the mixture has melted down to a sweet, soft, golden marmalade. Add the garlic, thyme, capers, and salt and pepper to taste. Cover and cook for another 15 minutes. Uncover, and if there is a lot of liquid in the pan, cook until the liquid in the pan has cooked off.
2. For pizza, preheat the oven to 450 degrees, preferably with a baking stone in it. Roll out the pizza dough and line a 12- to 14-inch pan. Brush the remaining tablespoon of oil over the bottom but not the rim of the crust. Spread the onion and cabbage mixture over the crust in an even layer. Cut the anchovies in half and decorate the top of the crust with them, making 12 small x's and placing an olive in the middle of each x. Place on top of the pizza stone and bake 10 to 15 minutes, until the edges of the crust are brown and the topping is beginning to brown. Remove from the heat. Serve hot or warm or at room temperature.
Yield: One 12- to 14-inch pizza, 8 slices
Advance preparation: The onion and cabbage topping will keep for a week in the refrigerator. Pizza dough can be made several days ahead and held in the refrigerator, or it can be frozen.
Nutritional information per slice: 153 calories (29% fat); 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 4 grams dietary fiber; 225 milligrams sodium (does not include salt to taste); 4 grams protein
I use this to make a riff on pissaladière, the classic Niçois onion pizza. The cabbage and onion mixture cooks down to a sweet marmalade that makes a perfect pizza topping and would go just as well on a piece of toast.
Whole Wheat Pizza Dough - 2 crusts
2 teaspoons active dry yeast
1 cup warm water
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil -- plus additional for
brushing the pizza crusts
1 1/4 cups stone ground whole wheat flour
1 1/2 cups unbleached all-purpose flour -- plus additional if
necessary for kneading
1 1/4 teaspoons salt
1. Combine the yeast and water in a 2-cup Pyrex measuring cup. Add the
sugar, and stir together. Let sit two or three minutes, until the water is cloudy. Stir in the olive oil.
2. Combine the whole wheat flour, all-purpose flour and salt in a food
processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove from the processor (the dough will be a little tacky; flour or moisten your hands so it won't stick), and knead on a lightly floured surface for a couple of minutes, adding flour as necessary for a smooth dough.
3. Shape the dough into a ball, pinched at bottom and rounded at top.
Transfer the dough to a clean, lightly oiled bowl, rounded side down
first, then rounded side up. Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 1 to 1 1/2 hours. When it is ready, the dough will stretch when it is gently pulled.
4. Divide the dough into two equal balls. Put the balls on a lightly oiled tray or platter, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes. Afterward, the dough balls can be placed in a wide bowl, covered with plastic wrap and refrigerated for up to three days. Alternatively, you can wrap them loosely in lightly oiled plastic wrap and refrigerate them in a resealable plastic bag. When you are ready to roll out the pizzas, you will need to bring the balls to room temperature and punch them down again.
5. Preheat the oven to 450 degrees. Place a pizza stone on the middle rack of the oven. Roll or press out the dough to a 12- to 14-inch circle. Lightly oil pizza pans, and dust with semolina or cornmeal. Place the dough on the pizza pan. With your fingers, form a slightly thicker raised rim around edge of the circle. Brush everything but the rim with a little olive oil, then top the pizza with the toppings of your choice.
6. Place the pizza pan on the stone. Bake as directed.
Yield: Two 12- to 14-inch crusts.
Advance preparation: The pizza dough can be refrigerated after the first rise for up to three days (see step 4). The rolled out dough can be frozen. Transfer directly from the freezer to the oven.
Source: "Recipes for Health, New York Times, May 25, 2009"
Per Serving (excluding unknown items): 79 Calories; 1g Fat (11.5% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 168mg Sodium
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.
Source: "Recipes for Health, New York Times, March 20, 2012"
S(Formatted by Chupa Babi): "March 2012"
Yield: "1 pizza"
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Per Serving (excluding unknown items): 141 Calories; 6g Fat (38.7%
calories from fat); 5g Protein; 18g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 332mg Sodium
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
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