1 cup canned fried onions (AKA French's Fried Onions) and a handful for topping
1 cup red wine
1 tbsp butter
1 tsp ground thyme
1/2 tsp garlic powder
1 tin anchovies
Milk, cream or half-and-half to soak anchovies
1 handful black olives, sliced
1/2 recipe raw pizza crust dough (I cheated and used 1/2 thawed frozen pizza dough)
Now, I have to come clean, here: I've been meaning to make this for a very long time, but I never got around to it...so, to be completely honest, I've never eaten this before
. However, I am a big fan of olives, anchovies and onions, so I thought I had a good grip on what to expect.
I reverse-engineered this recipe, starting with eatchicago's version
and looking up a few recipes on epicurious. Crucial to the recipe, of course, are slow-cooked raw onions, which presented a problem if following the rules of the challenge...I doubted that you could get the same texture from dehydrated onions; but I had a can of French Fried onions left over from a failed crock-pot experiment, and I thought, hmm...those might work - So, I heated up some butter and wine, and added ground thyme and garlic powder
and 1 cup of french fried onions.
I simmered them until the wine was reduced by about 1/2 and then turned them off the heat and let them soak for a bit. I was rewarded with a lovely, dark burgandy onion jam that tasted of wine and onions and fond (they did stick a bit towards the end)
While my onions were simmering, I removed and rinsed the anchovies, and soaked them in a bit of milk (Using lowfat milk didn't help here, I think you need the fat to draw some of the salty oil. For future reference, I'd do this first; IMHO they were pretty pungent)
I rolled out and stretched my pizza dough to make a thin crust pizza, and spread it with the onion mixture (easy scratch pizza dough recipehere,
to keep it within the challenge) and then topped it with a crosshatch of thinly-sliced anchovies with sliced olives in the middle.
A drizzle of EVOO on the whole thing, and a sprinkling of crushed fried onions over that, and then onto a preheated cornmeal-dusted pizza stone in a 400 degree oven until the crust is golden brown and delicious (probably about 10 minutes?) The onion jam and EVOO married beautifully and bubbled and spread out as it cooked. Lacking a pizza peel, I lost a bit of my artistry, but the thing turned out darn well, if I do say so myself (nobody is more surprised than me)
It was very, very good, a bit on the rich and salty side for an entire meal, but terrific for a nosh or to accompany a glass of wine. (if you want to tone down the richness a bit for a meal, I'd start soaking the anchovies that morning, and double the onion mixture) Sparky, not being a fan of onions, wine, or olives, made his own pizza, which he dubbed "Whomping Wombat Cuckoo Pizza" topped with pesto, pepperoni, cheese and, god bless him, anchovies. Fortunately, this meant more Pissaladiere for me!