Provencal Pizza
If you love the richness and comfort of a french onion soup, but need a great appetizer for a crowd, a cocktail party or just yourself to sit under a blanket to watch a movie and enjoy a glass of wine, then this is perfection. Pair this dish with a luscious, fruit forward and well balanced Côtes du Rhône; Villages, Rasteau, Gigondas or Châteauneuf-du-Pape are all great options based on your mood. Serves 4-6. Enjoy!
INGREDIENTS
1 22-oz pre-made organic, multigrain pizza dough from Whole Foods, or a gluten-free crust option
¼ cup Extra Virgin Olive Oil (EVOO), plus more for brushing
2 pounds yellow onions, halved and sliced ¼ inch thick
1 large leek, sliced thinly
1 tablespoon fresh thyme leaves
½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
1 ½ teaspoons kosher salt
½ teaspoon freshly ground pepper
2 whole cloves of garlic
½ cup of grated Gruyere
½ cup French black olives, pitted
12 Anchovy fillets, if desired
2 tablespoons all-purpose flour for dusting, or a gluten-free flour
PREPARATION
Heat EVOO in a thick bottomed dutch oven, such as Le Creuset, and cook onions, leeks, thyme, salt, and pepper over medium-low heat for about 30 minutes, until onions are cooked and just starting to brown. Stirring occasionally.
Add garlic to mixture, cook for another 3-4 minutes then turn heat off.
Meanwhile, pre-heat oven to 450°.
Cover a rimmed half-sheet pan (18x13) with parchment paper.
With flour dusted hands, gently stretch dough to cover entire sheet pan.
Bake dough until just starting to get firm, about 8 minutes and remove from oven.
Spoon onion mixture onto par-baked dough, leaving a ¾-inch border all around.
Sprinkle with gruyere
Arrange olives and anchovies as desired.
Bursh edges with EVOO and bake until cheese is melted, and crust is browned and crisp, about 15 minutes.
Slice and serve immediately.
