Provencale Pizzas Recipe
The taste of this very Provencale Pizzas recipe has played on my senses so much that I seldom consider any other recipe of Provencale Pizzas. I prefer to make Provencale Pizzas as a Main Dish for all my family get-togethers. The Italian Provencale Pizzas is most often prepared with Vegetable as the main ingredient. A real hit every time, this Provencale Pizzas is not to be missed!
Ingredients
1 French baguette or Italian loaf, about 22 inches long, 2 1/2 inches in diameter (6 ounces)
4 teaspoons olive oil 1 medium-size yellow onion, thinly sliced
1/2 teaspoon each dried rosemary and thyme, crumbled
1/4 teaspoon each salt and black pepper, or to taste
1 can (14 1/2 ounces) low-sodium tomatoes, drained and chopped
2 cloves garlic, minced
2 medium-size tomatoes, thinly sliced and seeded
8 pitted Calamata or other black olives, chopped
4 anchovies, drained and chopped (optional)
2 tablespoons grated Parmesan cheese
Directions
1 Preheat the broiler, setting the rack 6 inches from the heat.
Cut the bread crosswise into 4 pieces and halve each piece horizontally.
Arrange the bread, cut sides up, on a baking sheet and toast it underthebroilerfor 1 to 2 minutes or until lightly golden.
2 Preheat the oven to 450° F.
In a 1 0-inch nonstick skillet, heat 2 teaspoons of the oil over moderate heat.
Add the onion, rosemary, thyme, salt, and pepperand saute, stirring occasionally, for 6 minutes or until the onion is golden.
Add the canned tomatoes and garlic and cook the mixture, stirring, for about 2 minutes or until thick.
3 Spread the onion-tomato mixture, dividing it evenly, on the pieces of bread.
Top with the sliced tomatoes and garnish with the olives, anchovies if desired, and cheese.
Drizzle the tops of the pizzas with the remaining 2 teaspoons of oil and bake them for 8 to 10 minutes or until the cheese is melted and the topping is hot
Cut the bread crosswise into 4 pieces and halve each piece horizontally.
Arrange the bread, cut sides up, on a baking sheet and toast it underthebroilerfor 1 to 2 minutes or until lightly golden.
2 Preheat the oven to 450° F.
In a 1 0-inch nonstick skillet, heat 2 teaspoons of the oil over moderate heat.
Add the onion, rosemary, thyme, salt, and pepperand saute, stirring occasionally, for 6 minutes or until the onion is golden.
Add the canned tomatoes and garlic and cook the mixture, stirring, for about 2 minutes or until thick.
3 Spread the onion-tomato mixture, dividing it evenly, on the pieces of bread.
Top with the sliced tomatoes and garnish with the olives, anchovies if desired, and cheese.
Drizzle the tops of the pizzas with the remaining 2 teaspoons of oil and bake them for 8 to 10 minutes or until the cheese is melted and the topping is hot
